Modification of Ovalbumin with Glucose 6-Phosphate by Amino-Carbonyl Reaction. Improvement of Protein Heat Stability and Emulsifying Activity
- 1 February 1995
- journal article
- Published by American Chemical Society (ACS) in Journal of Agricultural and Food Chemistry
- Vol. 43 (2) , 301-305
- https://doi.org/10.1021/jf00050a007
Abstract
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