FOOD SCIENCE ›› 2013, Vol. 34 ›› Issue (9): 369-374.doi: 10.7506/spkx1002-6630-201309073
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SONG Chun-li1,2,ZHAO Xin-huai2,*
Received:
2013-03-29
Revised:
2013-04-18
Online:
2013-05-15
Published:
2013-05-07
Contact:
ZHAO Xin-huai
E-mail:zhaoxh@mail.neau.edu.cn
CLC Number:
SONG Chun-li1,2,ZHAO Xin-huai2,*. A Review on the Glycosylation of Food Proteins by Maillard Reaction or Transglutaminase-catalyzed Reaction[J]. FOOD SCIENCE, 2013, 34(9): 369-374.
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URL: https://www.spkx.net.cn/EN/10.7506/spkx1002-6630-201309073
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