Analysis of Advanced Glycation End products in ribose-, glucose- and lactose-crosslinked gelatin to correlate the physical changes induced by Maillard reaction in films
| Autor: | Etxabide, Alaitz, Kilmartin, Paul A., Maté, Juan I., Prabakar, Sujay, Brimble, Margaret, Naffa, Rafea |
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| Zdroj: | In Food Hydrocolloids August 2021 117 |
| Databáze: | ScienceDirect |
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