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Journal Article

The biological significance of carbohydrate-lysine crosslinking during heat-treatment of food proteins.

Advances in experimental medicine and biology (1977) 86 B 367-378
DOI: 10.1007/978-1-4757-9113-6_24
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Erbersdobler, H. F. (1977). The biological significance of carbohydrate-lysine crosslinking during heat-treatment of food proteins. Advances in Experimental Medicine and Biology, 86 B, 367–378. https://doi.org/10.1007/978-1-4757-9113-6_24

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