Protein fructosylation: fructose and the Maillard reaction
Author:
Affiliation:
1. From the Department of Chemistry, University of Massachusetts at Dartmouth, North Dartmouth.
Publisher
Oxford University Press (OUP)
Subject
Nutrition and Dietetics,Medicine (miscellaneous)
Link
http://academic.oup.com/ajcn/article-pdf/58/5/779S/24111696/779s.pdf
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