IMMUNOCHEMICAL PROPERTIES OF PROTEINS GLYCOSYLATED THROUGH MAILLARD REACTION - BETA-LACTOGLOBULIN-LACTOSE AND OVALBUMIN-GLUCOSE SYSTEMS

被引：13

作者：

MATSUDA, T

KATO, Y

WATANABE, K

NAKAMURA, R

机构：

来源：

JOURNAL OF FOOD SCIENCE | 1985年 / 50卷 / 03期

关键词：

D O I：

10.1111/j.1365-2621.1985.tb13758.x

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

引用

页码：618 / 621

页数：4

共 17 条

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[8] EFFECT OF MAILLARD REACTION ON SOME PHYSICAL-PROPERTIES OF OVALBUMIN [J].

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