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EFFECTS OF THE LENGTH OF POLYSACCHARIDE CHAINS ON THE FUNCTIONAL-PROPERTIES OF THE MAILLARD-TYPE LYSOZYME-POLYSACCHARIDE CONJUGATE
Authors:
SHU YW SAHARA S NAKAMURA S KATO A
Citation:
Yw. Shu et al., EFFECTS OF THE LENGTH OF POLYSACCHARIDE CHAINS ON THE FUNCTIONAL-PROPERTIES OF THE MAILLARD-TYPE LYSOZYME-POLYSACCHARIDE CONJUGATE, Journal of agricultural and food chemistry, 44(9), 1996, pp. 2544-2548
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