Influence of Maillard reaction and temperature on functional, structure and bioactive properties of fish gelatin films
Food hydrocolloids, 2019-12, Vol.97 [Peer Reviewed Journal]Attribution - NonCommercial ;ISSN: 0268-005X ;EISSN: 1873-7137 ;DOI: 10.1016/j.foodhyd.2019.105196
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