Chevalier, F <br/><br/>
Maillard glycation of beta-lactoglobulin induces conformation changes.  [electronic resource] 

 -  Die Nahrung  Apr 2002 
 - 58-63 p.  digital 
<br/><br/> Publication Type: Journal Article; Research Support, Non-U.S. Gov't 
<br/><br/><label>ISSN: </label>0027-769X 
<br/><br/><label>Standard No.: </label>10.1002/1521-3803(20020301)46:2<58::AID-FOOD58>3.0.CO;2-Y  doi 
<br/><br/><label>Subjects--Topical Terms: </label><br/>Carbohydrates--chemistry<br/>Chromatography, High Pressure Liquid<br/>Circular Dichroism<br/>Electrophoresis, Polyacrylamide Gel<br/>Glycosylation<br/>Hot Temperature<br/>Hydrolysis<br/>Lactoglobulins--chemistry<br/>Maillard Reaction<br/>Protein Conformation<br/>Structure-Activity Relationship