Effects of Fatty Acids in Enzymatic Hydrolysate of Chicken Bones on Maillard Reaction
This paper attempts to develop a novel model to extract the hydrolysed proteins from chicken bones. Firstly, an effective model was set up to detect the degree of hydrolysis with papain by response surface method. Next, the fatty acids of Maillard reaction products were identified by gas chromatogra...
محفوظ في:
| المؤلفون الرئيسيون: | , , , , |
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| التنسيق: | Artigo |
| اللغة: | Inglês |
| منشور في: |
Bulgarian Academy of Sciences
2019-12-01
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| سلاسل: | International Journal Bioautomation |
| الموضوعات: | |
| الوصول للمادة أونلاين: | http://www.biomed.bas.bg/bioautomation/2019/vol_23.4/files/23.4_09.pdf |
| الوسوم: |
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