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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...
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| Publicado no: | J Food Sci Technol |
|---|---|
| Main Authors: | , , , , , , |
| Formato: | Artigo |
| Idioma: | Inglês |
| Publicado em: |
Springer India
2019
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| Assuntos: | |
| Acesso em linha: | 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 |
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