Dielectric properties of the Maillard reaction solution formed between enzymatic hydrolysate of Antarctic krill and glucose under microwave heating
Published in: | LWT |
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Main Authors: | , , , , , , , |
Format: | Article in Journal/Newspaper |
Language: | English |
Published: |
Elsevier BV
2022
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Subjects: | |
Online Access: | http://dx.doi.org/10.1016/j.lwt.2022.113355 https://api.elsevier.com/content/article/PII:S0023643822002900?httpAccept=text/xml https://api.elsevier.com/content/article/PII:S0023643822002900?httpAccept=text/plain |
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