食品蛋白质的糖基化反应：美拉德反应或转谷氨酰胺酶途径

宋春丽1,2，赵新淮2,*

A Review on the Glycosylation of Food Proteins by Maillard Reaction or Transglutaminase-catalyzed Reaction

SONG Chun-li1,2，ZHAO Xin-huai2,*

食品科学 . 2013, (9): 369 -374 . DOI: 10.7506/spkx1002-6630-201309073