The impact of the Maillard reaction on the in vitro proteolytic breakdown of bovine lactoferrin in adults and infants

Alice M. Moscovici, Yousef Joubran, Valerie Briard-Bion, Alan Mackie, Didier Dupont, Uri Lesmes

Open source

DOI: 10.1039/c4fo00248b
Published: 2014
Container: Food Funct.
Publisher: Royal Society of Chemistry (RSC)
Open access: unknown

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Cite this work

BibTeX

@article{allodium:10.1039/c4fo00248b,
  title = {The impact of the Maillard reaction on the in vitro proteolytic breakdown of bovine lactoferrin in adults and infants},
  author = {Alice M. Moscovici and Yousef Joubran and Valerie Briard-Bion and Alan Mackie and Didier Dupont and Uri Lesmes},
  year = {2014},
  journal = {Food Funct.},
  doi = {10.1039/c4fo00248b},
  url = {https://doi.org/10.1039/c4fo00248b}
}

RIS

TY  - JOUR
TI  - The impact of the Maillard reaction on the in vitro proteolytic breakdown of bovine lactoferrin in adults and infants
AU  - Alice M. Moscovici
AU  - Yousef Joubran
AU  - Valerie Briard-Bion
AU  - Alan Mackie
AU  - Didier Dupont
AU  - Uri Lesmes
PY  - 2014
JO  - Food Funct.
DO  - 10.1039/c4fo00248b
UR  - https://doi.org/10.1039/c4fo00248b
ER  -

APA

Moscovici, A. M., Joubran, Y., Briard-Bion, V., Mackie, A., Dupont, D., & Lesmes, U. (2014). The impact of the Maillard reaction on the in vitro proteolytic breakdown of bovine lactoferrin in adults and infants. Food Funct.. https://doi.org/10.1039/c4fo00248b

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crossref · retrieved 2026-11-10T09:09:38.329Z