Glycation from α-dicarbonyl compounds has different effects on the heat-induced aggregation of bovine serum albumin and β-casein
Author:
Funder
Fundamental Research Funds for the Central Universities
Publisher
Elsevier BV
Subject
General Medicine,Food Science,Analytical Chemistry
Reference40 articles.
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5. 1,2-Dicarbonyl compounds in commonly consumed foods;Degen;Journal of Agriculture and Food Chemistry,2012
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