Macromolecular crowding conditions enhance glycation and oxidation of whey proteins in ultrasound-induced Maillard reaction
Author:
Publisher
Elsevier BV
Subject
General Medicine,Food Science,Analytical Chemistry
Reference41 articles.
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5. Improvement of functional properties of beta-lactoglobulin glycated through the Maillard reaction is related to the nature of the sugar;Chevalier;International Dairy Journal,2001
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