Effect of glycation derived from α-dicarbonyl compounds on the in vitro digestibility of β-casein and β-lactoglobulin: A model study with glyoxal, methylglyoxal and butanedione
Author:
Funder
National Key R&D Program of China
National Natural Science Foundation of China
Natural Science Foundation of Guangdong Province
SCUT
Publisher
Elsevier BV
Subject
Food Science
Reference47 articles.
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