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Meat-based functional foods - Variability of the glycation reaction in gelatin

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Submitted on : Monday, August 28, 2023-10:56:38 AM

Last modification on : Wednesday, August 30, 2023-10:10:34 AM

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hal-04189168 , version 1 (28-08-2023)

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  • HAL Id : hal-04189168 , version 1

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Stéphane Portanguen, Charlotte Dumoulin, Maïa Meurillon, Anne Duconseille, Jason Sicard, et al.. Meat-based functional foods - Variability of the glycation reaction in gelatin. 69th International Congress of Meat Science and Technology, Aug 2023, Padova, Italy. ⟨hal-04189168⟩

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