EFFECT OF MAILLARD CONDENSATION WITH D-GLUCOSE ON HEAT-STABILITY OF BOVINE SERUM-ALBUMIN

被引：17

作者：

MORALES, M

DILL, CW

LANDMANN, WA

机构：

[1] TEXAS A&M UNIV,DEPT BIOCHEM & BIOPHYS,COLL STATION,TX 77843

[2] TEXAS A&M UNIV,DEPT ANIM SCI,COLLEGE STN,TX 77843

来源：

JOURNAL OF FOOD SCIENCE | 1976年 / 41卷 / 02期

关键词：

D O I：

10.1111/j.1365-2621.1976.tb00591.x

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

引用

页码：234 / 236

页数：3

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