Effect of brewer’s spent grain melanoidins on Maillard reaction products during storage of whey protein model systems

Slim Blidi, Antonio Dario Troise, Mattia Zazzaroni, Sabrina De Pascale, Sarah Cottin, Keith Sturrock, Andrea Scaloni, Alberto Fiore^*

^*Corresponding author for this work

Department of Built Environment and Life Sciences

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

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The effect of brewer’s spent grain melanoidins on the formation of Maillard reaction products in food model systems
Blidi, S. (Author), Fiore, A. (Supervisor), Sturrock, K. (Supervisor) & Cottin, S. (Supervisor), 4 Nov 2024
Student thesis: Doctoral Thesis