CHARACTERIZATION OF THE MAILLARD REACTION PRODUCTS OF BETA-LACTOGLOBULIN GLUCOSYLATED IN MILD CONDITIONS - Archive ouverte HAL Accéder directement au contenu
Article Dans Une Revue Journal of Food Biochemistry Année : 2001

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hal-02500986 , version 1 (06-03-2020)

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François Chevalier, Jean-Marc Chobert, Michèle Dalgalarrondo, Thomas Haertlé. CHARACTERIZATION OF THE MAILLARD REACTION PRODUCTS OF BETA-LACTOGLOBULIN GLUCOSYLATED IN MILD CONDITIONS. Journal of Food Biochemistry, 2001, 25 (1), pp.33-55. ⟨10.1111/j.1745-4514.2001.tb00723.x⟩. ⟨hal-02500986⟩

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