Order Article Reprints

Zhang X, Jiang Q, Liu J, Wang H, Lu H, Liu D, Wen P, Tu Z, Hu Y. Effect of Different High-Temperature Heating Methods on the Glycation Reaction and Advanced Glycation Reaction Products of β-Lactoglobulin. Foods. 2025; 14(21):3722. https://doi.org/10.3390/foods14213722

Zhang, Xueying, Qiannan Jiang, Jiaojiao Liu, Hui Wang, Haiyan Lu, Danting Liu, Pingwei Wen, Zongcai Tu, and Yueming Hu. 2025. "Effect of Different High-Temperature Heating Methods on the Glycation Reaction and Advanced Glycation Reaction Products of β-Lactoglobulin" Foods 14, no. 21: 3722. https://doi.org/10.3390/foods14213722

Zhang, X., Jiang, Q., Liu, J., Wang, H., Lu, H., Liu, D., Wen, P., Tu, Z., & Hu, Y. (2025). Effect of Different High-Temperature Heating Methods on the Glycation Reaction and Advanced Glycation Reaction Products of β-Lactoglobulin. Foods, 14(21), 3722. https://doi.org/10.3390/foods14213722