Immunochemical Properties of Proteins Glycosylated Through Maillard Reaction: β‐Lactoglobulin‐Lactose and Ovalbumin‐Glucose Systems
- 1 May 1985
- journal article
- research article
- Published by Wiley in Journal of Food Science
- Vol. 50 (3) , 618-621
- https://doi.org/10.1111/j.1365-2621.1985.tb13758.x
Abstract
No abstract availableKeywords
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