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Safety assessment of Maillard reaction products of chicken bone hydrolysate using Sprague-Dawley rats
BACKGROUND: The Maillard reaction products of chicken bone hydrolysate (MRPB) containing 38% protein, which is a derived product from chicken bone, is usually used as a flavor enhancer or food ingredient. In the face of a paucity of reported data regarding the safety profile of controversial Maillar...
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| Publicat a: | Food Nutr Res |
|---|---|
| Autors principals: | , , , , , |
| Format: | Artigo |
| Idioma: | Inglês |
| Publicat: |
Co-Action Publishing
2016
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| Matèries: | |
| Accés en línia: | https://ncbi.nlm.nih.gov/pmc/articles/PMC4808079/ https://ncbi.nlm.nih.gov/pubmed/27016175 https://ncbi.nlm.nih.govhttp://dx.doi.org/10.3402/fnr.v60.27827 |
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