Formation and Inhibition Mechanism of Harmful Cross-Linked Products Generated from Glycosylation of 11S Globulin
ZHANG Dingmin, LIU Guimei, LU Yongling, ZHENG Tiesong, Lü Lishuang
FOOD SCIENCE . 2018, (7): 7 -13 .  DOI: 10.7506/spkx1002-6630-201807002