Concepedia

Publication | Closed Access

Maillard crosslinking of food proteins I: the reaction of glutaraldehyde, formaldehyde and glyceraldehyde with ribonuclease

DOI

73

Citations

22

References

2002

Year

Juliet A. Gerrard, P.K Brown, S. E. Fayle
Food Chemistry

References

YearCitations

Page 1