Sandra Stolzenbach Wæhrens

Sandra Stolzenbach Wæhrens

Assistant professor

Design and Consumer Behavior
Rolighedsvej 26
1958 Frederiksberg C
- sandrasn@food.ku.dk
- https://food.ku.dk/
Phone: +45 35 33 19 47

ORCID: 0000-0003-4717-9135

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Exopeptidase treatment combined with Maillard reaction modification of protein hydrolysates derived from porcine muscle and plasma: structure–taste relationship
Fu, Y., Liu, Jing, Zhang, W., Wæhrens, Sandra Stolzenbach, Tøstesen, M., Hansen, E. T., Bredie, Wender & Lametsch, Rene, 2020, In : Food Chemistry. 306, 9 p., 125613.
Research output: Contribution to journal › Journal article › Research › peer-review

ID: 4240224