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The dual effects of Maillard reaction and enzymatic hydrolysis on the antioxidant activity of milk proteins (vol 96, pg 4899, 2013)

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dc.contributor.authorOh, N. S.-
dc.contributor.authorLee, H. A.-
dc.contributor.authorLee, J. Y.-
dc.contributor.authorJoung, J. Y.-
dc.contributor.authorLee, K. B.-
dc.contributor.authorKim, Y.-
dc.contributor.authorLee, K. W.-
dc.contributor.authorKim, S. H.-
dc.date.accessioned2021-09-05T07:19:07Z-
dc.date.available2021-09-05T07:19:07Z-
dc.date.created2021-06-15-
dc.date.issued2014-07-
dc.identifier.issn0022-0302-
dc.identifier.urihttps://scholar.korea.ac.kr/handle/2021.sw.korea/98065-
dc.languageEnglish-
dc.language.isoen-
dc.publisherELSEVIER SCIENCE INC-
dc.titleThe dual effects of Maillard reaction and enzymatic hydrolysis on the antioxidant activity of milk proteins (vol 96, pg 4899, 2013)-
dc.typeArticle-
dc.contributor.affiliatedAuthorOh, N. S.-
dc.identifier.doi10.3168/jds.2014-97-7-4658-
dc.identifier.scopusid2-s2.0-84902596903-
dc.identifier.wosid000337656000066-
dc.identifier.bibliographicCitationJOURNAL OF DAIRY SCIENCE, v.97, no.7, pp.4658 - 4658-
dc.relation.isPartOfJOURNAL OF DAIRY SCIENCE-
dc.citation.titleJOURNAL OF DAIRY SCIENCE-
dc.citation.volume97-
dc.citation.number7-
dc.citation.startPage4658-
dc.citation.endPage4658-
dc.type.rimsART-
dc.type.docTypeCorrection-
dc.description.journalClass1-
dc.description.journalRegisteredClassscie-
dc.description.journalRegisteredClassscopus-
dc.relation.journalResearchAreaAgriculture-
dc.relation.journalResearchAreaFood Science & Technology-
dc.relation.journalWebOfScienceCategoryAgriculture, Dairy & Animal Science-
dc.relation.journalWebOfScienceCategoryFood Science & Technology-
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