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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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| Pubblicato in: | Food Sci Nutr |
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| Autori principali: | , , , , , , , |
| Natura: | Artigo |
| Lingua: | Inglês |
| Pubblicazione: |
John Wiley and Sons Inc.
2020
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| Soggetti: | |
| Accesso online: | 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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