Impact of whey protein hydrolysates on the formation of 2,5-dimethylpyrazine in baked food products

Gustavo Luis Leonardo Scalone, Angelos Gerasimos Ioannidis, Prabin Lamichhane, Frank Devlieghere, Norbert De Kimpe, Keith Cadwallader, Bruno De Meulenaer

Research output: Contribution to journal › Article › peer-review

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Food Science