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Wu, Yuekun
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Effect of glycation on the structural modification of β-conglycinin and the formation of advanced glycation end products during the thermal processing of food
by:
Wu
,
Yuekun
Published in:
European food research and technology
(2020)
lizenzpflichtig
electronic Article
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Related Subjects
Protein-bound advanced glycation end products
Structural modification
Thermal processing of food
β-Conglycinin
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