Degradation of Tryptophan in Heated β-Lactoglobulin−Lactose Mixtures Is Associated with Intense Maillard Reaction
Moreaux, Véronique, Birlouez-Aragon, InèsVolume:
45
Language:
english
Journal:
Journal of Agricultural and Food Chemistry
DOI:
10.1021/jf9605005
Date:
May, 1997
File:
PDF, 299 KB
english, 1997