Improvement of Surface Functionalities, Including Allergenicity Attenuation, of Whole Buckwheat Protein Fraction by Maillard-Type Glycation with Dextran

por Tazawa, Shigeru, Katayama, Shigeru, Hirabayashi, Masahiro, Yamaguchi, Daiki, Nakamura, Soichiro
Publicado 2014