Effect of water activity, temperature and pH on solid state lactosylation of ß-lactoglobulin

Marianne Kaaber Thomsen, Karsten Olsen, Jeanette Anita Held Otte, Kirsten Sjøstrøm, Birgit Brøsted Werner, Leif Horsfelt Skibsted

    26 Citationer (Scopus)

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    Food Science