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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Detalles Bibliográficos
Autores principales: He, Shan, Chen, Yaonan, Brennan, Charles, Young, David James, Chang, Kun, Wadewitz, Peter, Zeng, Qingzhu, Yuan, Yang
Formato: Online Artículo Texto
Lenguaje:English
Publicado: John Wiley and Sons Inc. 2020
Materias:
Original Research
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7382200/
https://www.ncbi.nlm.nih.gov/pubmed/32724592
http://dx.doi.org/10.1002/fsn3.1605

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7382200/
https://www.ncbi.nlm.nih.gov/pubmed/32724592
http://dx.doi.org/10.1002/fsn3.1605

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