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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
by
Decourcelle, Nicolas
,
Sabourin, Claire
,
Aubry, Thierry
,
Guérard, Fabienne
Published in
Journal of Food Research
(2014)
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