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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,...
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| Publicado no: | J Food Sci Technol |
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| Main Authors: | , , |
| Formato: | Artigo |
| Idioma: | Inglês |
| Publicado em: |
Springer India
2017
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| Assuntos: | |
| Acesso em linha: | 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 |
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