Analysis of Advanced Glycation End products in ribose-, glucose- and lactose-crosslinked gelatin to correlate the physical changes induced by Maillard reaction in films
- Etxabide, A.
- Kilmartin, P.A.
- Maté, J.I.
- Prabakar, S.
- Brimble, M.
- Naffa, R.
Aldizkaria:
Food Hydrocolloids
ISSN: 0268-005X
Argitalpen urtea: 2021
Alea: 117
Mota: Artikulua