Published in
Elsevier, Food Hydrocolloids, (117), p. 106736, 2021
DOI: 10.1016/j.foodhyd.2021.106736
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Analysis of Advanced Glycation End products in ribose-, glucose- and lactose-crosslinked gelatin to correlate the physical changes induced by Maillard reaction in films
Journal article published in 2021 by
Alaitz Etxabide 
,
Paul A. Kilmartin,
Juan I. Maté,
Sujay Prabakar,
Margaret Brimble ,
Rafea Naffa
,
Paul A. Kilmartin,
Juan I. Maté,
Sujay Prabakar,
Margaret Brimble ,
Rafea Naffa
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