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.
Revue:
Food Hydrocolloids
ISSN: 0268-005X
Année de publication: 2021
Volumen: 117
Type: Article