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

4 Citations (Scopus)

122 Downloads (Pure)

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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 › PhD