Degradation of Tryptophan in Heated β-Lactoglobulin−Lactose Mixtures Is Associated with Intense Maillard Reaction
- 1 May 1997
- journal article
- research article
- Published by American Chemical Society (ACS) in Journal of Agricultural and Food Chemistry
- Vol. 45 (5) , 1905-1910
- https://doi.org/10.1021/jf9605005
Abstract
No abstract availableKeywords
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