Effects of Different Microwave Conditions on the Inhomogeneity of Glycation Products of Egg White and Glucose

XIE Huan; TU Zong-cai; WANG Hui; WANG A-mei

doi:10.3964/j.issn.1000-0593(2018)09-2910-06

Journals >Spectroscopy and Spectral Analysis >Volume 38 >Issue 9 >Page 2910 > Article

Spectroscopy and Spectral Analysis
Vol. 38, Issue 9, 2910 (2018)

Effects of Different Microwave Conditions on the Inhomogeneity of Glycation Products of Egg White and Glucose

XIE Huan¹, TU Zong-cai^1、2, WANG Hui¹, and WANG A-mei¹

Author Affiliations

¹[in Chinese]

²[in Chinese]

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DOI: 10.3964/j.issn.1000-0593(2018)09-2910-06 Cite this Article

XIE Huan, TU Zong-cai, WANG Hui, WANG A-mei. Effects of Different Microwave Conditions on the Inhomogeneity of Glycation Products of Egg White and Glucose[J]. Spectroscopy and Spectral Analysis, 2018, 38(9): 2910 Copy Citation Text

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