
Characterization of enzyme-hydrolyzed vegetable proteins from mung bean, soybean, and pea and their roles in the formation of volatile compounds by thermal interaction with reducing sugars
<a href="https://news.google.com/rss/articles/CBMiX0FVX3lxTFAtcTh4YVdlX1MtZDE0Zmd2SVJXT3E3cUhUa0t3am5mRl90Nnd3QXBSemNmSzV4MXp2MndZTEJNOGpoN1k1S0t5ODBCeXM4S2ZnWC16eVJFMTZNd21xdFFv?oc=5" target="_blank">Characterization of enzyme-hydrolyzed vegetable proteins from mung bean, soybean, and pea and their roles in the formation of volatile compounds by thermal interaction with reducing sugars</a>&nbsp;&nbsp;<font color="#6f6f6f">Nature</font>
