Effect of glycation on the structural modification of β-conglycinin and the formation of advanced glycation end products during the thermal processing of food
Wu, Yuekun, Dong, Lu, Liu, Hengchao, Niu, Zhiyan, Zhang, Yan, Wang, ShuoJournal:
European Food Research and Technology
DOI:
10.1007/s00217-020-03570-4
Date:
July, 2020
File:
PDF, 2.51 MB
2020