Improvement of heat stability and emulsifying activity of ovalbumin by conjugation with glucuronic acid through the Maillard reaction
Takayoshi Aoki, Yuko Hiidome, Kouichi Kitahata, Yasushi Sugimoto, Hisham R Ibrahim, Yasuko KatoVolume:
32
Year:
1999
Language:
english
DOI:
10.1016/s0963-9969(99)00039-3
File:
PDF, 234 KB
english, 1999