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Antioxidant Activity Improvement of Apples Juice Supplemented with Chitosan-Galactose Maillard Reaction Products
Chitosan-galactose Maillard reaction (CG) were prepared by heating at 100 °C for 3 hrs in a model system containing chitosan (CH) and 1%, 1.5% and 2% (w/v) of galactose. The results showed that the absorbance at 294 and 420 nm, the fluorescence intensity and the color differences of CG Maillard reac...
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| Udgivet i: | Molecules |
|---|---|
| Main Authors: | , , , , |
| Format: | Artigo |
| Sprog: | Inglês |
| Udgivet: |
MDPI
2019
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| Fag: | |
| Online adgang: | https://ncbi.nlm.nih.gov/pmc/articles/PMC6943506/ https://ncbi.nlm.nih.gov/pubmed/31842485 https://ncbi.nlm.nih.govhttp://dx.doi.org/10.3390/molecules24244557 |
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