AJLOUNI, S. .; PAN, Y. . Effect of pH and Whey Protein Isolate to Glucose Ratios on the Formation of Maillard Reaction Products as Antioxidants. Agriculture and Natural Resources, Bangkok, Thailand, v. 48, n. 5, p. 759–768, 2014. Disponível em: https://li01.tci-thaijo.org/index.php/anres/article/view/243417. Acesso em: 4 may. 2024.