Glycation of Animal Proteins Via Maillard Reaction and Their Bioactivity
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Publisher
IntechOpen
Link
http://www.intechopen.com/download/pdf/70340
Reference94 articles.
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4. de Oliveira FC, Coimbra JSDR, de Oliveira EB, Zuñiga ADG, Rojas EEG. Food protein-polysaccharide conjugates obtained via the Maillard reaction: A review. Critical Reviews in Food Science and Nutrition. 2016;56:1108-1125
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