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Effect of oxidation degree of konjac glucomannan on properties of Maillard reaction products from oxidized konjac glucomannan with soybean protein isolate
LIU Lu, LUO Guoliu, ZHONG Jinfeng, LIU Xiong, Qin Xiaoli
Food and Fermentation Industries ›› 2024, Vol. 50 ›› Issue (4) : 232-239.
Effect of oxidation degree of konjac glucomannan on properties of Maillard reaction products from oxidized konjac glucomannan with soybean protein isolate
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