Novel roles of hydrocolloids in foods: Inhibition of toxic maillard reaction products formation and attenuation of their harmful effects

  1. Zhang, N.
  2. Zhou, Q.
  3. Fan, D.
  4. Xiao, J.
  5. Zhao, Y.
  6. Cheng, K.-W.
  7. Wang, M.
Revista:
Trends in Food Science and Technology

ISSN: 0924-2244

Any de publicació: 2021

Volum: 111

Pàgines: 706-715

Tipus: Revisió

DOI: 10.1016/J.TIFS.2021.03.020 GOOGLE SCHOLAR
Font de les dades: Scopus