Effects of glycation through the Maillard reaction on the allergenicity of potato proteins.
Citation
Seo, S., Karboune, S., et 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. (Affiche)
Date de publication
2013-12-31