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About this Agricultural and Biological Sciences article
Maillard reaction of ovalbumin with glucose and lactose. Browning and protein polymerization induced by amino-carbonyl reaction of ovalbumin with glucose and lactose by Kato, Yasuko; Matsuda, Tsukasa; Kato, Natsuki; Nakamura, Ryo is a Agricultural and Biological Sciences article available to read on EtoBox.
It is typically read by researchers, students, and practitioners in Agricultural and Biological Sciences.
- Author
- Kato, Yasuko; Matsuda, Tsukasa; Kato, Natsuki; Nakamura, Ryo
- Publisher
- American Chemical Society; American Chemical Society (ACS) (ISSN 0021-8561)
- Published
- 1988
- Field
- Agricultural and Biological Sciences (Life Sciences)
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