Antioxidative, Antibacterial, and Food Functional Properties of the Half-Fin Anchovy Hydrolysates-Glucose Conjugates Formed via Maillard Reaction

The antioxidative, antibacterial, and food functional properties of the half-fin anchovy hydrolysates (HAHp)-glucose conjugates formed by Maillard reaction (MR) were investigated, respectively. Results of sugar and amino acid contents loss rates, browning index, and molecular weight distribution ind...

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Detalles Bibliográficos
Autores principales: Song, Ru, Yang, Peiyu, Wei, Rongbian, Ruan, Guanqiang
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2016
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC6273840/
https://www.ncbi.nlm.nih.gov/pubmed/27331806
http://dx.doi.org/10.3390/molecules21060795

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC6273840/
https://www.ncbi.nlm.nih.gov/pubmed/27331806
http://dx.doi.org/10.3390/molecules21060795

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