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Selected Works of D. Julian McClements
Presentation
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 (2011)
  • D. Julian McClements, University of Massachusetts - Amherst
  • Eric A Decker, University of Massachusetts - Amherst
  • Bingcan Chen, University of Massachusetts - Amherst
Disciplines
Publication Date
2011
Citation Information
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 (2011)
Available at: http://works.bepress.com/djulian_mcclements/21/