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Publication

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

Journal Contribution - Journal Article

Journal: FOOD RESEARCH INTERNATIONAL

ISSN: 1873-7145

Volume: 132

Publication year:2020

Handle: http://hdl.handle.net/1854/LU-8648411
DOI: https://doi.org/10.1016/j.foodres.2020.109089
WoS Id: 000528254400040

Accessibility:Closed