Improvement of heat stability and emulsifying activity of ovalbumin by conjugation with glucuronic acid through the Maillard reaction
- 1 March 1999
- journal article
- Published by Elsevier in Food Research International
- Vol. 32 (2) , 129-133
- https://doi.org/10.1016/s0963-9969(99)00039-3
Abstract
No abstract availableKeywords
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