Interface-related attributes of the Maillard reaction-born glycoproteins
Author:
Affiliation:
1. Department of Food Science and Engineering, University College of Agriculture & Natural Resources, University of Tehran, Karaj, Iran
Publisher
Informa UK Limited
Subject
Industrial and Manufacturing Engineering,General Medicine,Food Science
Link
https://www.tandfonline.com/doi/pdf/10.1080/10408398.2016.1270894
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5. The influence of glycosylation on the antigenicity, allergenicity, and structural properties of 11S-lactose conjugates
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