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Comparison of Physicochemical and Antioxidant Properties of Egg-White Proteins and Fructose and Inulin Maillard Reaction Products

✍ Scribed by Hao Jing; Melissa Yap; Peter Y. Y. Wong; David D. Kitts

Book ID: 107559648
Publisher: Springer-Verlag
Year: 2009
Tongue: English
Weight: 148 KB
Volume: 4
Category: Article
ISSN: 1935-5130
DOI: 10.1007/s11947-009-0279-7

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