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Effect of glycation derived from α-dicarbonyl compounds on the in vitro digestibility of β-casein and β-lactoglobulin: A model study with glyoxal, methylglyoxal and butanedione

Food ChemistryModel StudyGlycosylationIn Vitro FermentationBiochemistryα-Dicarbonyl CompoundsMedicineBioanalysisGlycobiologyFood DigestionVitro DigestibilityMetabolismPharmacologyCarbohydrate-protein InteractionHealth Sciences