Effect of Maillard reaction on the structural and...

Lebensmittel-Wissenschaft und-Technologie / Food Science and Technology 2017 / 01 Vol. 75

Effect of Maillard reaction on the structural and immunological properties of recombinant silver carp parvalbumin

Zhao, Yong-Juan, Cai, Qiu-Feng, Jin, Teng-chuan, Zhang, Ling-Jing, Fei, Dan-Xia, Liu, Guang-Ming, Cao, Min-Jie
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Volume:
75
Language:
english
Journal:
LWT - Food Science and Technology
DOI:
10.1016/j.lwt.2016.08.049
Date:
January, 2017
File:
PDF, 1.78 MB
english, 2017
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