Use of soluble chitosans in Maillard reaction products with β-lactoglobulin. Emulsifying and antioxidant properties
- Mengíbar, M.
- Miralles, B.
- Heras, Á.
Aldizkaria:
LWT - Food Science and Technology
ISSN: 0023-6438
Argitalpen urtea: 2017
Alea: 75
Orrialdeak: 440-446
Mota: Artikulua