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Effect of pH and Temperature on Comparative Nonenzymatic Browning of Proteins Produced by Oxidized Lipids and Carbohydrates

Effect of pH and Temperature on Comparative Nonenzymatic Browning of Proteins Produced by Oxidized Lipids and Carbohydrates

Hidalgo, Francisco J.; Alaiz, Manuel; Zamora, Rosario

期刊名称Journal of Agricultural and Food Chemistry
作者Hidalgo, Francisco J.; Alaiz, Manuel; Zamora, Rosario
卷第47卷
期第2期
印刷ISSN0021-8561
电子ISSN1520-5118
文件大小119.02KB
发表时间1999-02
DOI10.1021/jf980732z
页码742-747

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