The role of heating time on the characteristics, functional properties and antioxidant activity of enzyme-hydrolyzed rice proteins-glucose Maillard reaction products

Publication date: October 2021Source: Food Bioscience, Volume 43Author(s): Qian Xiao, Meng Wai Woo, Juwu Hu, Hua Xiong, Qiang Zhao
Source: Food Bioscience - Category: Food Science Source Type: research