✦ LIBER ✦
Immunochemical Properties of Proteins Glycosylated Through Maillard Reaction: β-Lactoglobulin-Lactose and Ovalbumin-Glucose Systems
✍ Scribed by TSUKASA MATSUDA; YASUKO KATO; KENJI WATANABE; RYO NAKAMURA
- Book ID
- 108811193
- Publisher
- Institute of Food Technologists
- Year
- 1985
- Tongue
- English
- Weight
- 478 KB
- Volume
- 50
- Category
- Article
- ISSN
- 0022-1147
No coin nor oath required. For personal study only.