The Effect of Maillard Conjugation of Deamidated Wheat Proteins with Low Molecular Weight Carbohydrates on the Secondary Structure of the Protein

Verfasser / Beitragende:
[Benjamin Wong, Li Day, Don McNaughton, Mary Augustin]
Ort, Verlag, Jahr:
2009
Enthalten in:
Food Biophysics, 4/1(2009-03-01), 1-12
Format:
Artikel (online)
ID: 45364242X