Hermetia illucens Protein Conjugated with Glucose via Maillard Reaction: Antioxidant and Techno-Functional Properties

Table 1

Changes in reducing power of BSFL-Glu conjugates as a function of reaction time and temperature (700 nm).

Reaction time (h)	Reaction temperature
	50°C	70°C	90°C
0
2
4
6
8
10

^aValues are the (); values with different superscript in the same column indicate significant differences ().