Foods (Basel, Switzerland) · 2025

Effect of Different High-Temperature Heating Methods on the Glycation Reaction and Advanced Glycation Reaction Products of β-Lactoglobulin.

Zhang et al.

Sauna

Journal: Foods (Basel, Switzerland)
Year: 2025
DOI: 10.1016/j.foodchem.2023.135861
Publication type: Journal Article

Read the original publication →

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