Vol 3, No 3 (2014) - Articles
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 AbstractPDF
Journal of Food Research ISSN 1927-0887(Print) ISSN 1927-0895(Online)
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