Improvement of functional properties of β-lactoglobulin glycated through the Maillard reaction is related to the nature of the sugar
- 31 December 2001
- journal article
- Published by Elsevier BV in International Dairy Journal
- Vol. 11 (3), 145-152
- https://doi.org/10.1016/s0958-6946(01)00040-1
Abstract
No abstract availableThis publication has 30 references indexed in Scilit:
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