Nicolas Decourcelle, Claire Sabourin, Gaëlle Dauer, Fabienne Guérard. Effect of the Maillard reaction with xylose on the emulsifying properties of a shrimp hydrolysate (Pandalus borealis).
Food Research International, Elsevier, 2010, 43 (8), pp.2155-2160.
⟨10.1016/j.foodres.2010.07.026⟩.
⟨hal-00638201⟩