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机译:酪蛋白-葡萄糖模型系统的超滤美拉德反应产物的特性和抗氧化活性
State Key Laboratory of Food Science and Technology, School of Food Science and Technology, Jiangnan University, Lihu, Wuxi, Jiangsu 214122, PR China;
State Key Laboratory of Food Science and Technology, School of Food Science and Technology, Jiangnan University, Lihu, Wuxi, Jiangsu 214122, PR China;
State Key Laboratory of Food Science and Technology, School of Food Science and Technology, Jiangnan University, Lihu, Wuxi, Jiangsu 214122, PR China;
State Key Laboratory of Food Science and Technology, School of Food Science and Technology, Jiangnan University, Lihu, Wuxi, Jiangsu 214122, PR China;
State Key Laboratory of Food Science and Technology, School of Food Science and Technology, Jiangnan University, Lihu, Wuxi, Jiangsu 214122, PR China;
State Key Laboratory of Food Science and Technology, School of Food Science and Technology, Jiangnan University, Lihu, Wuxi, Jiangsu 214122, PR China;
maillard reaction products (MRPs); casein-glucose; browning; free amino group; antioxidant activity;
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