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...
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| Principais autores: | , , , , |
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| Formato: | Artigo |
| Idioma: | Inglês |
| Publicado: |
Tsinghua University Press
2024-07-01
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| Series: | Food Science and Human Wellness |
| Assuntos: | |
| Acceso en liña: | https://www.sciopen.com/article/10.26599/FSHW.2022.9250166 |
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