Use of soluble chitosans in Maillard reaction products with β-lactoglobulin. Emulsifying and antioxidant properties
- Mengíbar, M.
- Miralles, B.
- Heras, Á.
Journal:
LWT - Food Science and Technology
ISSN: 0023-6438
Year of publication: 2017
Volume: 75
Pages: 440-446
Type: Article