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Effect of the dry-heating conditions on the glycosylation of β-lactoglobulin with dextran through the Maillard reaction

✍ Scribed by Laura Jiménez-Castaño; Mar Villamiel; Pedro J. Martín-Álvarez; Agustín Olano; Rosina López-Fandiño

No coin nor oath required. For personal study only.

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