Effect of Maillard reaction on the structural and immunological properties of recombinant silver carp parvalbumin

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Title
Effect of Maillard reaction on the structural and immunological properties of recombinant silver carp parvalbumin
Authors
Keywords
Parvalbumin, Maillard reaction, Glycation sites, Structural characterization, Immunoreactivity
Journal
LWT-FOOD SCIENCE AND TECHNOLOGY
Volume 75, Issue -, Pages 25-33
Publisher
Elsevier BV
Online
2016-08-24
DOI
10.1016/j.lwt.2016.08.049

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