Novel roles of hydrocolloids in foods: Inhibition of toxic maillard reaction products formation and attenuation of their harmful effects
- Zhang, N.
- Zhou, Q.
- Fan, D.
- Xiao, J.
- Zhao, Y.
- Cheng, K.-W.
- Wang, M.
Revista:
Trends in Food Science and Technology
ISSN: 0924-2244
Ano de publicación: 2021
Volume: 111
Páxinas: 706-715
Tipo: Revisión