Maillard crosslinking of food proteins II: the reactions of glutaraldehyde, formaldehyde and glyceraldehyde with wheat proteins in vitro and in situ

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

Publisher： Elsevier

ISSN： 0308-8146

Source： Food Chemistry, Vol.80, Iss.1, 2003-01, pp. : 35-43

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