Concepedia

Publication | Closed Access

Improvement of heat stability and emulsifying activity of ovalbumin by conjugation with glucuronic acid through the Maillard reaction

DOI

84

Citations

12

References

1999

Year

Takayoshi Aoki, Yuko Hiidome, Kouichi Kitahata, Yasushi Sugimoto, Hisham R. Ibrahim, Yasuko Kato
Food Research International

References

YearCitations

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