Ultrasound-Assisted Maillard Conjugation of Yeast Protein Hydrolysate with Polysaccharides for Encapsulating the Anthocyanins from Aronia

Valorisation of food by-products, like spent brewer's yeast and fruit pomaces, represents an important strategy for contributing to sustainable food production. The aims of this study were to obtain Maillard conjugates based on spent yeast protein hydrolysate (SYH) with dextran (D) or maltodext...

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主要な著者: Loredana Dumitrașcu (著者), Mihaela Brumă (Călin) (著者), Mihaela Turturică (著者), Elena Enachi (著者), Alina Mihaela Cantaragiu Ceoromila (著者), Iuliana Aprodu (著者)
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出版事項: MDPI AG, 2024-05-01T00:00:00Z.
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3rd Floor Main Library

予約・返却請求 3rd Floor Main Library
請求記号: A1234.567
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