Process optimization and anti-oxidative activity of peanut meal Maillard reaction products
Authors:
- Zeng QinzhuZQZeng Qinzhu
- Cui Yan-LingCYCui Yan-Ling
- Su Dong-XiaoSDSu Dong-Xiao
- Bin TianBTBin Tian
- Yuan YangYYYuan Yang
- He ShanHSHe Shan
Abstract
No abstract availableKeywords
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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