Effect of glycation derived from α-dicarbonyl compounds on the in vitro digestibility of β-casein and β-lactoglobulin: A model study with glyoxal, methylglyoxal and butanedione
| Autor: | Zhao, Di, Le, Thao T., Larsen, Lotte Bach, Li, Lin, Qin, Dan, Su, Guoying, Li, Bing |
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| Zdroj: | In Food Research International December 2017 102:313-322 |
| Databáze: | ScienceDirect |
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