Enhancement of structural, functional and antioxidant properties of fish gelatin films using Maillard reactions
| Autor: | Kchaou, Hela, Benbettaïeb, Nasreddine, Jridi, Mourad, Abdelhedi, Ola, Karbowiak, Thomas, Brachais, Claire-Hélène, Léonard, Marie-Laure, Debeaufort, Frédéric, Nasri, Moncef |
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| Zdroj: | In Food Hydrocolloids October 2018 83:326-339 |
| Databáze: | ScienceDirect |
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