Title: Improving the Thermostability of β-Lactoglobulin via Glycation: the Effect of Sugar Structures.
作者:管理员  来源:食品科学与技术国家重点实验室  发布日期:2016/09/27 14:23:13  浏览次数:

Title: Improving the Thermostability of β-Lactoglobulin via Glycation: the Effect of Sugar Structures.

Author(s): Chen YJ, Chen XX, Guo TL, Zhou P*

Source:Food Research International Volume 69,Pages 106-113 Published:March 2015

IF: 2.818 DOI:10.1016/j.foodres.2014.12.017