Author Details

Guerard, Fabienne

  • 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
    Abstract  PDF


Journal of Food Research   ISSN 1927-0887(Print)   ISSN 1927-0895(Online)

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