PROTEIN-CARBOHYDRATE INTERACTIONS AT ELEVATED TEMPERATURES
Author:
Publisher
Wiley
Subject
Pharmaceutical Science,Food Science
Link
http://onlinelibrary.wiley.com/wol1/doi/10.1111/j.1745-4603.1974.tb01089.x/fullpdf
Reference18 articles.
1. Tissue sulfhydryl groups
2. The determination of certain properties of β-lactoglobulin and its lactose derivatives
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