NDLI: Use of soluble chitosans in Maillard reaction products with β-lactoglobulin. Emulsifying and antioxidant properties

Content Provider	Scilit
Author	Mengíbar, Marian Miralles, Beatriz Heras, Ángeles
Copyright Year	2017
Description	Journal: Lwt
Related Links	https://digital.csic.es/bitstream/10261/150692/4/usolublechitosan.pdf https://core.ac.uk/reader/84778190
Ending Page	446
Page Count	7
Starting Page	440
ISSN	00236438
DOI	10.1016/j.lwt.2016.09.016
Journal	Lwt
Volume Number	75
Language	English
Publisher	Elsevier BV
Publisher Date	2017-01-01
Access Restriction	Open
Subject Keyword	Journal: Lwt Food Science and Technology Maillard Reaction Values Correlated Material Appeared
Content Type	Text
Resource Type	Article
Subject	Food Science

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