Maillard crosslinking of food proteins I: the reaction of glutaraldehyde, formaldehyde and glyceraldehyde with ribonuclease

Author: Gerrard J.A.   Brown P.K.   Fayle S.E.  

Publisher: Elsevier

ISSN: 0308-8146

Source: Food Chemistry, Vol.79, Iss.3, 2002-11, pp. : 343-349

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Abstract