α- and β- casein aggregation induced by riboflavin-sensitized photo-oxidation occurs via di-tyrosine cross-links and is oxygen concentration dependent
Fuentes-Lemus, E., Silva, E., Leinisch, F., Dorta, E., Lorentzen, L.G., Davies, M.J., López-Alarcón, C.Language:
english
Journal:
Food Chemistry
DOI:
10.1016/j.foodchem.2018.02.090
Date:
February, 2018
File:
PDF, 1.58 MB
english, 2018