The Maillard Reaction Reduced the Sensitization of...

Journal of Agricultural and Food Chemistry 2018 / 03

The Maillard Reaction Reduced the Sensitization of Tropomyosin and Arginine Kinase from Scylla paramamosain, Simultaneously

Han, Xin-Yu, Yang, Huang, Rao, Shi-Tao, Liu, Guang-Yu, Hu, Meng-Jun, Zeng, Bing-Chang, Cao, Min-Jie, Liu, Guang-Ming
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Language:
english
Journal:
Journal of Agricultural and Food Chemistry
DOI:
10.1021/acs.jafc.7b05195
Date:
March, 2018
File:
PDF, 1.59 MB
english, 2018
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