Macromolecular crowding conditions enhance glycation and oxidation of whey proteins in ultrasound-induced Maillard reaction

Published 2015 View Full Article

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Title
Macromolecular crowding conditions enhance glycation and oxidation of whey proteins in ultrasound-induced Maillard reaction
Authors
Keywords
-
Journal
FOOD CHEMISTRY
Volume 177, Issue -, Pages 248-257
Publisher
Elsevier BV
Online
2015-01-14
DOI
10.1016/j.foodchem.2015.01.042

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