Effects of Hydrophobic and Ionic Interactions on Glycation of Casein during Maillard Reaction
Author:
Affiliation:
1. Department of Food Engineering, Hacettepe University, Beytepe Campus, 06800 Ankara, Turkey
Publisher
American Chemical Society (ACS)
Subject
General Agricultural and Biological Sciences,General Chemistry
Link
https://pubs.acs.org/doi/pdf/10.1021/jf5038954
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