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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

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