Oil as Reaction Medium for Glycation, Oxidation, Denaturation, and Aggregation of Whey Protein Systems of Low Water Activity
Author:
Affiliation:
1. School of Food and Nutritional Sciences, University College Cork, Cork, Ireland
Publisher
American Chemical Society (ACS)
Subject
General Agricultural and Biological Sciences,General Chemistry
Link
https://pubs.acs.org/doi/pdf/10.1021/jf400277z
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5. PROTEIN-LIPID INTERACTIONS
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