Improvement of functional properties of β-lactoglobulin glycated through the Maillard reaction is related to the nature of the sugar - Archive ouverte HAL Accéder directement au contenu
Article Dans Une Revue International Dairy Journal Année : 2001

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hal-02501021 , version 1 (06-03-2020)

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François Chevalier, Jean-Marc Chobert, Yves Popineau, Marie Georgette Nicolas, Thomas Haertlé. Improvement of functional properties of β-lactoglobulin glycated through the Maillard reaction is related to the nature of the sugar. International Dairy Journal, 2001, 11 (3), pp.145-152. ⟨10.1016/S0958-6946(01)00040-1⟩. ⟨hal-02501021⟩

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