Maillard crosslinking of food proteins II: the reactions of glutaraldehyde, formaldehyde and glyceraldehyde with wheat proteins in vitro and in situ - Concepedia

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Maillard crosslinking of food proteins II: the reactions of glutaraldehyde, formaldehyde and glyceraldehyde with wheat proteins in vitro and in situ

55

Citations

8

References

2002

Year

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

Food ChemistryEngineeringBiochemistryFood AnalysisGlycobiologyBiotechnologyAlternative Protein SourceMaillard CrosslinkingFood Proteins IiPolysaccharideFood QualityBiomolecular EngineeringWheat ProteinsHealth Sciences

References

	Year	Citations

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