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    Emulsifying properties of Maillard reaction products formed using spirulina (Arthrospira maxima) protein extract coupled with various saccharides

    Emulsifying properties of Maillard reaction products formed using spirulina (Arthrospira maxima) protein extract coupled with various saccharides by Dohyoung Lee, Kwang-Geun Lee

    Published 2025-08-01
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