Degradation of Tryptophan in Heated β-Lactoglobulin-Lactose Mixtures Is Associated with Intense Maillard Reaction

Journal of Agricultural and Food Chemistry

Volumn 45, Issue 5, 1997, Pages 1905-1910

  Moreaux, Véronique ^a   Birlouez Aragon, Inès ^a  

^a AGROPARISTECH   (France)

Author keywords

Heat denaturation; Maillard reaction; Tryptophan; Lactoglobulin

Indexed keywords

EID: 0000774327     PISSN: 00218561     EISSN: None     Source Type: Journal    
DOI: 10.1021/jf9605005     Document Type: Article

References (36)

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