Effects of Maillard reaction conditions on in vitro immunoglobulin G binding capacity of ovalbumin using response surface methodology
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Title
Effects of Maillard reaction conditions on in vitro immunoglobulin G binding capacity of ovalbumin using response surface methodology
Authors
Keywords
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Journal
FOOD AND AGRICULTURAL IMMUNOLOGY
Volume 26, Issue 6, Pages 835-847
Publisher
Informa UK Limited
Online
2015-05-20
DOI
10.1080/09540105.2015.1039496
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