Antioxidative activity of oyster protein hydrolysates Maillard reaction products

A two‐step process of enzymatic hydrolyzation followed by Maillard reaction was used to produce oyster meat hydrolysate Maillard reaction products (MRPs). The flavor of oyster meat hydrolysate MRPs was significantly improved through an optimized orthogonal experimental design. Comparisons between th...

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Detaylı Bibliyografya
Yayımlandı:Food Sci Nutr
Asıl Yazarlar: He, Shan, Chen, Yaonan, Brennan, Charles, Young, David James, Chang, Kun, Wadewitz, Peter, Zeng, Qingzhu, Yuan, Yang
Materyal Türü: Artigo
Dil:Inglês
Baskı/Yayın Bilgisi: John Wiley and Sons Inc. 2020
Konular:
Original Research
Online Erişim:https://ncbi.nlm.nih.gov/pmc/articles/PMC7382200/
https://ncbi.nlm.nih.gov/pubmed/32724592
https://ncbi.nlm.nih.govhttp://dx.doi.org/10.1002/fsn3.1605
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