Film-forming Properties of Maillard Reaction Products Formed from Whey Protein and Xylose and Their Inhibitory Effect on Lipid Oxidation in Walnut Kernel
ZHANG Xi，LI Qi，JING Hao*
FOOD SCIENCE . 2011, (5): 58 -64 .  DOI: 10.7506/spkx1002-6630-201105013