Improving the thermostability of β-lactoglobulin via...

Food Research International 2015 / 03 Vol. 69

Improving the thermostability of β-lactoglobulin via glycation: The effect of sugar structures

Chen, Yingjia, Chen, Xiaoxia, Guo, Tai L., Zhou, Peng
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Volume:
69
Language:
english
Journal:
Food Research International
DOI:
10.1016/j.foodres.2014.12.017
Date:
March, 2015
File:
PDF, 1.86 MB
english, 2015
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