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Journal: Foods, 2021
Volume: 10
Number: 376
Article:
Glycation of Plant Proteins Via Maillard Reaction: Reaction Chemistry, Technofunctional Properties, and Potential Food Application
Authors:
by
Ines Kutzli, Jochen Weiss and Monika Gibis
Link:
https://www.mdpi.com/2304-8158/10/2/376
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