The effect of glycation on foam and structural properties of β-lactoglobulin

Published 2008 View Full Article

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Title
The effect of glycation on foam and structural properties of β-lactoglobulin
Authors
Keywords
-
Journal
FOOD CHEMISTRY
Volume 113, Issue 1, Pages 127-133
Publisher
Elsevier BV
Online
2008-07-24
DOI
10.1016/j.foodchem.2008.07.036

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