Effect of Maillard browning reactions of the Kunitz soybean...

Journal of Agricultural and Food Chemistry 1990 / 01 Vol. 38; Iss. 1

Effect of Maillard browning reactions of the Kunitz soybean trypsin inhibitor on its interaction with monoclonal antibodies

Oste, Rickard E., Brandon, David L., Bates, Anne H., Friedman, Mendel
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Volume:
38
Language:
english
Journal:
Journal of Agricultural and Food Chemistry
DOI:
10.1021/jf00091a057
Date:
January, 1990
File:
PDF, 1.31 MB
english, 1990
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