Characteristics and antioxidant properties of Harpadon nehereus protein hydrolysate‐xylose conjugates obtained from the Maillard reaction by ultrasound‐assisted wet heating in a natural deep eutectic solvents system.

MLA

Ren, Shao‐tian, et al. “Characteristics and Antioxidant Properties of Harpadon Nehereus Protein Hydrolysate‐xylose Conjugates Obtained from the Maillard Reaction by Ultrasound‐assisted Wet Heating in a Natural Deep Eutectic Solvents System.” Journal of the Science of Food & Agriculture, vol. 103, no. 5, Mar. 2023, pp. 2273–82. EBSCOhost, https://doi.org/10.1002/jsfa.12436.

APA

Ren, S., Fu, J., He, F., Chai, T., Yu, ting, L., Jin, D., & Chen, Y. (2023). Characteristics and antioxidant properties of Harpadon nehereus protein hydrolysate‐xylose conjugates obtained from the Maillard reaction by ultrasound‐assisted wet heating in a natural deep eutectic solvents system. Journal of the Science of Food & Agriculture, 103(5), 2273–2282. https://doi.org/10.1002/jsfa.12436

Chicago

Ren, Shao‐tian, Jing‐jing Fu, Fan‐yu He, Ting‐ting Chai, ting, Liu Yu, Dan‐li Jin, and Yue‐wen Chen. 2023. “Characteristics and Antioxidant Properties of Harpadon Nehereus Protein Hydrolysate‐xylose Conjugates Obtained from the Maillard Reaction by Ultrasound‐assisted Wet Heating in a Natural Deep Eutectic Solvents System.” Journal of the Science of Food & Agriculture 103 (5): 2273–82. doi:10.1002/jsfa.12436.