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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...
| Autores principales: | , , , , , |
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| Formato: | Online Artículo Texto |
| Lenguaje: | English |
| Publicado: |
Co-Action Publishing
2016
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| Materias: | |
| 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 |