Macromolecular crowding conditions enhance glycation and oxidation of whey proteins in ultrasound-induced Maillard reaction
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2012 ◽
Vol 93
(2)
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pp. 316-323
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2010 ◽
Vol 19
(4)
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pp. 957-965
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2007 ◽
Vol 21
(3)
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pp. 433-443
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