Molecular characteristics of ovalbumin–dextran conjugates formed through the Maillard reaction
- 21 September 2004
- journal article
- Published by Elsevier in Food Chemistry
- Vol. 92 (1) , 93-99
- https://doi.org/10.1016/j.foodchem.2004.04.050
Abstract
No abstract availableKeywords
Funding Information
- Ministry of Education
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