Effects of pulsed electric field treatment on a bovine serum albumin–dextran model system, a means of promoting the Maillard reaction

Published 2010 View Full Article

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Title
Effects of pulsed electric field treatment on a bovine serum albumin–dextran model system, a means of promoting the Maillard reaction
Authors
Keywords
-
Journal
FOOD CHEMISTRY
Volume 123, Issue 2, Pages 275-280
Publisher
Elsevier BV
Online
2010-05-25
DOI
10.1016/j.foodchem.2010.04.029

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