Yüklüyor......
Optimized preparation, characterization, and antioxidant activity of chitooligosaccharide–glycine Maillard reaction products
In this study, chitooligosaccharide (COS) and glycine (Gly) were selected to prepare Maillard reaction products, which were designated COS–Gly–MRPs. Changes in the FTIR and fluorescence spectra confirmed the formation of the COS–Gly–MRPs. Using ferric reducing antioxidant power (FRAP) as a response,...
Kaydedildi:
| Yayımlandı: | J Food Sci Technol |
|---|---|
| Asıl Yazarlar: | , , |
| Materyal Türü: | Artigo |
| Dil: | Inglês |
| Baskı/Yayın Bilgisi: |
Springer India
2017
|
| Konular: | |
| Online Erişim: | https://ncbi.nlm.nih.gov/pmc/articles/PMC5785397/ https://ncbi.nlm.nih.gov/pubmed/29391636 https://ncbi.nlm.nih.govhttp://dx.doi.org/10.1007/s13197-017-2982-0 |
| Etiketler: |
Etiketle
Etiket eklenmemiş, İlk siz ekleyin!
|