Glycation a promising method for food protein modification: Physicochemical properties and structure, a review

詳細情報 詳細情報について

• CRID

  1360011145169658112

• DOI

  10.1016/j.foodres.2012.07.034

• ISSN

  09639969

• Web Site

  https://api.elsevier.com/content/article/PII:S0963996912002785?httpAccept=text/xml

  https://api.elsevier.com/content/article/PII:S0963996912002785?httpAccept=text/plain

• データソース種別

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