macromolecular crowding conditions enhance glycation and oxidation of whey proteins in ultrasound-induced maillard reaction：大分子拥挤条件下提高糖化和超声导的美拉德反应乳清蛋白的氧化英文精品课件.pdfVIP

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macromolecular crowding conditions enhance glycation and oxidation of whey proteins in ultrasound-induced maillard reaction：大分子拥挤条件下提高糖化和超声导的美拉德反应乳清蛋白的氧化英文精品课件.pdf

Food Chemistry 177 (2015) 248–257 Contents lists available at ScienceDirect Food Chemistry journal homepage: www.elsevi /locat e/foodchem Macromolecular crowding conditions enhance glycation and oxidation of whey proteins in ultrasound-induced Maillard reaction Marija Perusko a, Ayah Al-Hanish b, Tanja Cirkovic Velickovic b, Dragana Stanic-Vucinic b,⇑

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