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Emulsifying and Antioxidant Properties of a Shrimp (Pandalus borealis) Hydrolysate Conjugated With Xylose or Dextran Through the Maillard Reaction by Dry-Heating in Mild Conditions
Decourcelle, Nicolas, Sabourin, Claire, Aubry, Thierry, Guerard, FabienneVolume:
3
Language:
english
Journal:
Journal of Food Research
DOI:
10.5539/jfr.v3n3p144
Date:
May, 2014
File:
PDF, 639 KB
english, 2014