Safety assessment of Maillard reaction products of chicken bone hydrolysate using Sprague-Dawley rats

BACKGROUND: The Maillard reaction products of chicken bone hydrolysate (MRPB) containing 38% protein, which is a derived product from chicken bone, is usually used as a flavor enhancer or food ingredient. In the face of a paucity of reported data regarding the safety profile of controversial Maillar...

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Detalles Bibliográficos
Autores principales: Wang, Jin-Zhi, Sun, Hong-Mei, Zhang, Chun-Hui, Hu, Li, Li, Xia, Wu, Xiao-Wei
Formato: Online Artículo Texto
Lenguaje:English
Publicado: Co-Action Publishing 2016
Materias:
Original Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC4808079/
https://www.ncbi.nlm.nih.gov/pubmed/27016175
http://dx.doi.org/10.3402/fnr.v60.27827

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC4808079/
https://www.ncbi.nlm.nih.gov/pubmed/27016175
http://dx.doi.org/10.3402/fnr.v60.27827

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