Corrigendum to “Characteristics and antioxidant activity of hydrolyzed β-lactoglobulin-glucose Maillard reaction products” [Food Research International 46 (2012) 55–61]

✍ Scribed by Dong, Shiyuan; Panya, Atikorn; Zeng, Mingyong; Chen, Bingcan; McClements, D. Julian; Decker, Eric A.

• Book ID: 123529625
• Publisher: Elsevier Science
• Year: 2013
• Tongue: English
• Weight: 119 KB
• Volume: 51
• Category: Article
• ISSN: 0963-9969
• DOI: 10.1016/j.foodres.2013.03.033