Preparation, characterization and antioxidant activity analysis of three Maillard glycosylated bone collagen hydrolysates from chicken, porcine and bovine
Bone collagen hydrolysates (peptides) derived from byproduct of animal product processing have been used to produce commercially valuable products due to their potential antioxidant activity. Maillard glycosylated reaction is considered as a promising method to enhance the antioxidant activity of pe...
সংরক্ষণ করুন:
| প্রধান লেখক: | , , , , |
|---|---|
| বিন্যাস: | Artigo |
| ভাষা: | Inglês |
| প্রকাশিত: |
Tsinghua University Press
2024-07-01
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| মালা: | Food Science and Human Wellness |
| বিষয়গুলি: | |
| অনলাইন ব্যবহার করুন: | https://www.sciopen.com/article/10.26599/FSHW.2022.9250166 |
| ট্যাগগুলো: |
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