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doi.org/10.1016/j.foodhyd.2019.105196
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Influence of Maillard reaction and temperature on functional, structure and bioactive properties of fish gelatin films

..., Frédéric Debeaufort
53
Food Hydrocolloids11.00
Volume: 97, Pages: 105196 - 105196
Published: Jun 29, 2019
Abstract
No abstract.
Paper Fields
Paper Details
Title
Influence of Maillard reaction and temperature on functional, structure and bioactive properties of fish gelatin films
DOI
doi.org/10.1016/j.foodhyd.2019.105196
Published Date
Jun 29, 2019
Journal
Food Hydrocolloids
Volume
97
Pages
105196 - 105196
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