Carbonylation of myofibrillar proteins through the Maillard pathway: Effect of reducing sugars and reaction temperature

Literals

dcterms:contributor
- Villaverde A., Estevez M.
vivo:identifier
- 2013-40
bibo:doi
- 10.1021/jf305451p
bibo:eissn
- 1520-5118
fabio:hasPublicationYear
- 2013
dcterms:creator
- Villaverde A.
ou:bibtex
- @article{Estevez2013,title = {Carbonylation of myofibrillar proteins through the Maillard pathway: Effect of reducing sugars and reaction temperature},journal = {Journal of Agricultural and Food Chemistry},year = {2013},volume = {61},number = {12},pages = {3140-3147},author = {Villaverde, A. and Est{\'e}vez, M.}}
ou:eid
- 2-s2.0-84875715820
bibo:issn
- 0021-8561
bibo:page_range
- 3140-3147
dcterms:publisher
- Journal of Agricultural and Food Chemistry
ou:tipoPublicacion
- Article
dcterms:title
- Carbonylation of myofibrillar proteins through the Maillard pathway: Effect of reducing sugars and reaction temperature
vcard:url
- https://www.scopus.com/inward/record.uri?partnerID=HzOxMe3b&scp=84875715820&origin=inward
ou:urlOrcid
- https://publons.com/wos-op/publon/5563857/
ou:urlScopus
- https://www.scopus.com/inward/record.uri?partnerID=HzOxMe3b&scp=84875715820&origin=inward
bibo:volume
- 61