Process optimization and anti-oxidative activity of peanut meal Maillard reaction products

Authors:
  • ZQZeng Qinzhu
    Zeng Qinzhu
  • CYCui Yan-Ling
    Cui Yan-Ling
  • SDSu Dong-Xiao
    Su Dong-Xiao
  • YYYuan Yang
    Yuan Yang
  • HSHe Shan
    He Shan

Abstract
No abstract available
Funding Information
  • Guangdong Province Science and Technology Scheme (2015A020209192)
  • China National Science Research Funding (31601420)
  • Guangdong Province Science Research Funding (2015A030310198)

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