Effect of Conventional Humid-Dry Heating through the Maillard Reaction on Chemical Changes and Enhancement of In Vitro Bioactivities from Soy Protein Isolate Hydrolysate-Yeast Cell Extract Conjugates.
- DOI
- 10.3390/foods13030380
- Published
- 2024 Jan 24
- Container
- Foods (Basel, Switzerland)
- Publisher
- Not recorded
- Open access
- yes
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Cite this work
BibTeX
@article{allodium:10.3390/foods13030380,
title = {Effect of Conventional Humid-Dry Heating through the Maillard Reaction on Chemical Changes and Enhancement of In Vitro Bioactivities from Soy Protein Isolate Hydrolysate-Yeast Cell Extract Conjugates.},
author = {Phongphisutthinant R and Wiriyacharee P and Boonyapranai K and Ounjaijean S and Taya S and Pitchakarn P and Pathomrungsiyounggul P and Utarat P and Wongwatcharayothin W and Somjai C and Chaipoot S},
year = {2024},
journal = {Foods (Basel, Switzerland)},
doi = {10.3390/foods13030380},
url = {https://doi.org/10.3390/foods13030380}
}RIS
TY - JOUR TI - Effect of Conventional Humid-Dry Heating through the Maillard Reaction on Chemical Changes and Enhancement of In Vitro Bioactivities from Soy Protein Isolate Hydrolysate-Yeast Cell Extract Conjugates. AU - Phongphisutthinant R AU - Wiriyacharee P AU - Boonyapranai K AU - Ounjaijean S AU - Taya S AU - Pitchakarn P AU - Pathomrungsiyounggul P AU - Utarat P AU - Wongwatcharayothin W AU - Somjai C AU - Chaipoot S PY - 2024 JO - Foods (Basel, Switzerland) DO - 10.3390/foods13030380 UR - https://doi.org/10.3390/foods13030380 ER -
APA
R, P., P, W., K, B., S, O., S, T., P, P., P, P., P, U., W, W., C, S., & S, C. (2024). Effect of Conventional Humid-Dry Heating through the Maillard Reaction on Chemical Changes and Enhancement of In Vitro Bioactivities from Soy Protein Isolate Hydrolysate-Yeast Cell Extract Conjugates.. Foods (Basel, Switzerland). https://doi.org/10.3390/foods13030380
Source records
- pubmed · retrieved 2026-09-26T01:05:34.669Z