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Chemical Properties of Casein peptide-glucose Maillard Reaction Products and their Effects on Lipid Oxidation in fish Oil-in-Water Emulsions

D. Julian McClements, University of Massachusetts - Amherst
Eric A. Decker, University of Massachusetts - Amherst
Bingcan Chen, University of Massachusetts - Amherst

Suggested Citation

D. Julian McClements, Eric A. Decker, and Bingcan Chen. "Chemical Properties of Casein peptide-glucose Maillard Reaction Products and their Effects on Lipid Oxidation in fish Oil-in-Water Emulsions" Institute of Food Technologist Annual Meeting. New Orleans, LA. Jan. 2011.

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