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Comparison of glycation in conventionally and microwave-heated ovalbumin by high resolution mass spectrometry

✍ Scribed by Wang, Hui; Tu, Zong-Cai; Liu, Guang-Xian; Liu, Cheng-Mei; Huang, Xiao-Qin; Xiao, Hui

Book ID: 122958381
Publisher: Elsevier Science
Year: 2013
Tongue: English
Weight: 546 KB
Volume: 141
Category: Article
ISSN: 0308-8146
DOI: 10.1016/j.foodchem.2013.04.045

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