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

DOI Web Site Web Site 4 Citations

Journal

Food Research International

Food Research International 49 (1), 170-183, 2012-11

Elsevier BV

Citations (4)*help

See more

Details 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
Data Source
- Crossref

Export

Report a problem

Back to top