Anodic Oxidative Disulfide Bond Formation in Egg Protein
Author:
Affiliation:
1. Department of Applied Biological Science; Tokyo University of Agriculture and Technology; 3-5-8 Saiwai-cho, Fuchu Tokyo 183-8509 Japan
2. R&D Division; Institute of Technology; Kewpie Corporation; 2-5-7 Sengawa, Chofu Tokyo 182-0002 Japan
Funder
Scientific Research to Kazuhiro Chiba
Japan Society for the Promotion of Science
Publisher
Wiley
Subject
Electrochemistry,Analytical Chemistry
Reference38 articles.
1. Food Browning and Its Prevention: An Overview
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