The conjugations of protein and polysaccharide based on Maillard reaction mechanism are the protein modified method with green and effective, but because of its glycosylation methods are some limitations, it is difficult to achieve controllability and industrial applications, how current glycosylation analysis and comparison of methods to better improve, become the focus of attention, and after the protein through glycosylation, to study the thermal aggregation of proteins and thus the nature of the effects...
| 
点击下列相关研究机构和相关文献作者，可以直接查到这些机构和作者被《中国知识资源总库》收录的其它文献，使您全面了解该机构和该作者的研究动态和历史。
