1.
Ajlouni S, Pan Y. Effect of pH and Whey Protein Isolate to Glucose Ratios on the Formation of Maillard Reaction Products as Antioxidants. Agr. Nat. Resour. [Internet]. 2014 Oct. 31 [cited 2024 May 4];48(5):759-68. Available from: https://li01.tci-thaijo.org/index.php/anres/article/view/243417