Macromolecular crowding conditions enhance glycation and oxidation of whey proteins in ultrasound-induced Maillard reaction.
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| Description | scientific article |
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author: Ayah Al-Hanish Marija Perusko Dragana Stanic-Vucinic Tanja Cirkovic Velickovic |
| Publication date | January 13, 2015 |
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| Missing/wrong data? | Edit Wikidata item |