Structure and antioxidant activity of...

Food Chemistry 2013 / 05 Vol. 138; Iss. 1

Structure and antioxidant activity of β-lactoglobulin-glycoconjugates obtained by high-intensity-ultrasound-induced Maillard reaction in aqueous model systems under neutral conditions

Stanic-Vucinic, Dragana, Prodic, Ivana, Apostolovic, Danijela, Nikolic, Milan, Cirkovic Velickovic, Tanja
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Volume:
138
Language:
english
Journal:
Food Chemistry
DOI:
10.1016/j.foodchem.2012.10.087
Date:
May, 2013
File:
PDF, 918 KB
english, 2013
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