Article Versions Notes

Liu Y, Ran C, Zhang H, Cheng Y, Huanbieke M, Liu Y, Yang J, Mei Y, Qu Y. Effects of the Maillard Reaction on the Structural and Functional Properties of Camel Whey Protein. Foods. 2025; 14(13):2201. https://doi.org/10.3390/foods14132201

Liu, Ying, Chunyan Ran, Hongyi Zhang, Yaqi Cheng, Minaer Huanbieke, Yuying Liu, Jie Yang, Yuqing Mei, and Yang Qu. 2025. "Effects of the Maillard Reaction on the Structural and Functional Properties of Camel Whey Protein" Foods 14, no. 13: 2201. https://doi.org/10.3390/foods14132201

Liu, Y., Ran, C., Zhang, H., Cheng, Y., Huanbieke, M., Liu, Y., Yang, J., Mei, Y., & Qu, Y. (2025). Effects of the Maillard Reaction on the Structural and Functional Properties of Camel Whey Protein. Foods, 14(13), 2201. https://doi.org/10.3390/foods14132201