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Publications by François Morgan

Formation of Stable Covalent Dimer Explains the High Solubility at pH 4.6 of Lactose−β-Lactoglobulin Conjugates Heated Near Neutral pH

Journal of Agricultural and Food Chemistry

Biological Sciences

English

Lactose Crystallisation and Early Maillard Reaction in Skim Milk Powder and Whey Protein Concentrates

English