Modification of Food Proteins by Non-Enzymatic Methods
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Publisher
Springer US
Link
http://link.springer.com/content/pdf/10.1007/978-1-4684-9895-0_7.pdf
Reference84 articles.
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3. Feeney, R. E. & Whitaker, J. R., In New Protein Foods, ed. A. M. Altschul & H. L. Wilcke. Academic Press, New York, 1985, p. 181.
4. Means, G. & Feeney, R., ed. Chemical Modification of Proteins. HoldenDay, San Francisco, CA, 1971.
5. Dixon, H. B. F. & Perham, R. N., Biochem. J., 109 (1968) 312.
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