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Influence of processing of seitan, tempeh, and firm regular tofu on protein and lipid oxidation and Maillard reaction products formation

Arturo Auñon-Lopez; Matthias Strauss; Elena Hinterreiter-Kern; Amelie Klein; Elisabeth Varga; Marc Pignitter
Food Chemistry · Vol. 467 · pp. 142273 · 2025
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Bibliographic Information

JournalFood Chemistry
PublisherElsevier
Publication Date2025-03-01
Publication Year2025
Volume467
Pages142273
Document TypeJournal Article
eISSN0308-8146
DOI10.1016/j.foodchem.2024.142273
SubjectAgricultural and Biological Sciences

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NARA Access Coverage1976-07-01~Current
Journal Homepagehttps://www.sciencedirect.com/science/journal/03088146
Publisher PageOpen Publisher Page
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