{"title":"Cross-Linking of Proteins by Maillard Processes: Model Reaction of an Amadori Compound with Nα-Acetyl-L-Arginine","authors":"F. Gerum, T. Severin","doi":"10.1533/9781845698447.8.409","DOIUrl":null,"url":null,"abstract":"","PeriodicalId":359473,"journal":{"name":"The Maillard Reaction in Foods and Medicine","volume":"28 1","pages":"0"},"PeriodicalIF":0.0000,"publicationDate":"1900-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":"1","resultStr":null,"platform":"Semanticscholar","paperid":null,"PeriodicalName":"The Maillard Reaction in Foods and Medicine","FirstCategoryId":"1085","ListUrlMain":"https://doi.org/10.1533/9781845698447.8.409","RegionNum":0,"RegionCategory":null,"ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":null,"EPubDate":"","PubModel":"","JCR":"","JCRName":"","Score":null,"Total":0}
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