Author:
Akıllıoğlu H. Gül,Gökmen Vural
Subject
General Medicine,Food Science,Analytical Chemistry
Reference38 articles.
1. Effects of hydrophobic and ionic interactions on glycation of casein during Maillard reaction;Akıllıoğlu;Journal of Agricultural and Food Chemistry,2014
2. Ali, H. (2002). Protein–phenolic interactions in food (Ph.D. thesis). Canada (pp. 1–5).
3. Maillard browning of common amino acids and sugars;Ashoor;Journal of Food Science,1984
4. The role of AGEs in aging: Causation or correlation;Baynes;Experimental Gerontology,2001
5. Enzyme kinetics. Principles and methods;Bisswanger,2008
Cited by
15 articles.
订阅此论文施引文献
订阅此论文施引文献,注册后可以免费订阅5篇论文的施引文献,订阅后可以查看论文全部施引文献