Condensation of glycosidic and aromatic structures on amino groups of β-lactoglobulin B via reductive alkylation. Solubility and emulsifying properties of the protein derivatives
Open Access
- 1 January 1990
- journal article
- Published by EDP Sciences in Le Lait
- Vol. 70 (3) , 205-215
- https://doi.org/10.1051/lait:1990317
Abstract
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