Are the major antioxidants derived from soy protein and fructo-oligosaccharides model systems colored aqueous soluble or insoluble compounds?
9 páginas, 6 figuras, 1 tabla.
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| Main Authors: | , , |
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| Other Authors: | |
| Format: | artículo biblioteca |
| Language: | English |
| Published: |
Springer
2010-08
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| Subjects: | Caramelization, Fructo-oligosaccharides, Maillard reaction, ORACFL assay, QUENCHER approach, Soy proteins, |
| Online Access: | http://hdl.handle.net/10261/49736 http://dx.doi.org/10.13039/501100004837 |
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