Effect of Saccharide Structure and Size on the Degree of Substitution and Product Dispersity of a-Lactalbumin Glycated via the Maillard Reaction

R. ter Haar, H.A. Schols, H. Gruppen

Research output: Contribution to journalArticleAcademicpeer-review

53 Citations (Scopus)

Fingerprint

Dive into the research topics of 'Effect of Saccharide Structure and Size on the Degree of Substitution and Product Dispersity of a-Lactalbumin Glycated via the Maillard Reaction'. Together they form a unique fingerprint.

Chemistry

Material Science