Effects of glycation through the Maillard reaction on the allergenicity of potato proteins.
Citation
Seo, S., Karboune, S., and L'Hocine, L. (2013). "Effects of glycation through the Maillard reaction on the allergenicity of potato proteins.", Institute of Food Technologists (IFT) 2013 Annual Meeting and Food Expo®, Chicago, Illinois, USA, July 13-16, 2013. (Poster)
Publication date
2013-12-31