Structure and antioxidant activity of Maillard reaction products from α-lactalbumin and β-lactoglobulin with ribose in an aqueous model system

✍ Scribed by Zhanmei Jiang; André Brodkorb

• Book ID: 113626688
• Publisher: Elsevier Science
• Year: 2012
• Tongue: English
• Weight: 913 KB
• Volume: 133
• Category: Article
• ISSN: 0308-8146
• DOI: 10.1016/j.foodchem.2012.02.016