Analysis of Advanced Glycation End products in ribose-, glucose- and lactose-crosslinked gelatin to correlate the physical changes induced by Maillard reaction in films

  1. Etxabide, A.
  2. Kilmartin, P.A.
  3. Maté, J.I.
  4. Prabakar, S.
  5. Brimble, M.
  6. Naffa, R.
Revista:
Food Hydrocolloids

ISSN: 0268-005X

Any de publicació: 2021

Volum: 117

Tipus: Article

DOI: 10.1016/J.FOODHYD.2021.106736 GOOGLE SCHOLAR
Font de les dades: Scopus