Chemical properties and antioxidative activity of glycated α-lactalbumin with a rare sugar, d-allose, by Maillard reaction
- 30 April 2006
- journal article
- Published by Elsevier BV in Food Chemistry
- Vol. 95 (3), 509-517
- https://doi.org/10.1016/j.foodchem.2005.01.033
Abstract
No abstract availableKeywords
Funding Information
- Ministry of Education, Culture, Sports, Science and Technology
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