Effects of the Length of Polysaccharide Chains on the Functional Properties of the Maillard-Type Lysozyme−Polysaccharide Conjugate
- 1 January 1996
- journal article
- Published by American Chemical Society (ACS) in Journal of Agricultural and Food Chemistry
- Vol. 44 (9) , 2544-2548
- https://doi.org/10.1021/jf950586m
Abstract
No abstract availableKeywords
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