Effect of the Maillard reaction with xylose on the emulsifying properties of a shrimp hydrolysate ( Pandalus borealis)
| Autor: | Decourcelle, Nicolas, Sabourin, Claire, Dauer, Gaëlle, Guérard, Fabienne |
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| Zdroj: | In Food Research International 2010 43(8):2155-2160 |
| Databáze: | ScienceDirect |
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