Improvement of heat stability and emulsifying activity of ovalbumin by conjugation with glucuronic acid through the Maillard reaction
(Q76868677)
scholarly article
scholarly article
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Improvement of heat stability and emulsifying activity of ovalbumin by conjugation with glucuronic acid through the Maillard reaction
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(Q13442814)
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129-133
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32
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+1999-00-00T00:00:00Z
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5
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| (P1433) |
(Q15761413)
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| (P1476) |
"Improvement of heat stability and emulsifying activity of ovalbumin by conjugation with glucuronic acid through the Maillard reaction" (language: en)
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| (P2860) |
(Q72279535)
(Q87626023)
(Q47684821)
(Q25938983)
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other details