ß-Lactoglobulin as nanotransporter – part II: characterization of the covalent protein modification by allicin and diallyl disulfide.

Wilde S C, Treitz C, Keppler J K, Koudelka T, Kalpani K, Tholey A, Rawel H M, Schwarz K (2016); Food Chem, 197:1022-1029. doi: 10.1016/j.foodchem.2015.11.011

Institutions & Partners

By continuing to use the site, you agree to the use of cookies and our privacy policy.