Glycation a promising method for food protein modification: Physicochemical properties and structure, a review
Year: 2012
Type: review
Source: Food Research International
Authors: Jianhua Liu, Qiaomei Ru, Yuting Ding
Institution: Zhejiang University of Technology
Language: English
Topic: Proteins in Food Systems
Subfield: Food Science
Domain: Life Sciences
Open Access status: closed
OpenAlex ID: W2041648136