Lanean...
Sensory attribute and antioxidant capacity of Maillard reaction products from enzymatic hydrolysate of bovine bone marrow extract
ABSTRACT: Maillard reaction and Maillard reaction products (MRPs) are commonly used in food industry, with various sensory and functional properties. Bovine bone marrow extract (BBME) was subjected to enzymatic hydrolysis, followed by the Maillard reaction to enhance its sensory attributes. The anti...
Gorde:
| Argitaratua izan da: | J Food Sci Technol |
|---|---|
| Egile Nagusiak: | , , , , , , |
| Formatua: | Artigo |
| Hizkuntza: | Inglês |
| Argitaratua: |
Springer India
2019
|
| Gaiak: | |
| Sarrera elektronikoa: | https://ncbi.nlm.nih.gov/pmc/articles/PMC7171026/ https://ncbi.nlm.nih.gov/pubmed/32327789 https://ncbi.nlm.nih.govhttp://dx.doi.org/10.1007/s13197-019-04212-8 |
| Etiketak: |
Etiketa erantsi
Etiketarik gabe, Izan zaitez lehena erregistro honi etiketa jartzen!
|