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Comparison of glycation in conventionally and microwave-heated ovalbumin by high resolution mass spectrometry
Wang, Hui, Tu, Zong-Cai, Liu, Guang-Xian, Liu, Cheng-Mei, Huang, Xiao-Qin, Xiao, HuiVolume:
141
Language:
english
Journal:
Food Chemistry
DOI:
10.1016/j.foodchem.2013.04.045
Date:
November, 2013
File:
PDF, 546 KB
english, 2013