Hyunwoo Ahn

Dongguk University

26 Pil-dong 3-ga

Jung-gu

Seoul, 100-715

Korea, Republic of (South Korea)

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Emulsifying and Flavor Properties of Maillard Reaction Products Based on Brewer's Spent Grain Protein and Gum Arabic

Number of pages: 38 Posted: 27 Feb 2025

Mingyu Kim, Hyunwoo Ahn, Yujin Wang, Beomkyung Cho and Kwang-Geun Lee

Dongguk University, Dongguk University, Dongguk University, Dongguk University and Dongguk University

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