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外文期刊
作者:Habinshuti, Ildephonse(精确检索)
作者:Mu, Tai-Hua(精确检索)
作者:Zhang, Miao(精确检索)
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共3条记录
1Comparative study of antioxidant and flavour characteristics of Maillard reaction products from five types of protein hydrolysates
作者：
机构：
来源：INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY
关键词： Antioxidant activities; aroma profile; flavour characteristics; Maillard reaction; protein hydrolysates
年份：2022
2Ultrasound microwave-assisted enzymatic production and characterisation of antioxidant peptides from sweet potato protein
作者：
机构：
来源：ULTRASONICS SONOCHEMISTRY
关键词： Sweet potato protein; Antioxidant peptides; Ultrasound microwave-assisted production; Enzymatic hydrolysis
年份：2020
3Structural, antioxidant, aroma, and sensory characteristics of Maillard reaction products from sweet potato protein hydrolysates as influenced by different ultrasound-assisted enzymatic treatments
作者：
机构：
来源：FOOD CHEMISTRY
关键词： Ultrasound; Sweet potato protein hydrolysates; Maillard reaction; Peptide structure; Antioxidant activities; Sensory attributes
年份：2021
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