Kinetics of Antioxidant-Producing Maillard Reaction in the Mixture of Ribose and Sea Cucumber (Stichopus japonicus) Gut Hydrolysates
Author:
Affiliation:
1. School of Food Science and Technology, Dalian Polytechnic University, Dalian Liaoning, China
2. National Engineering Research Center of Seafood, Dalian Liaoning, China
Funder
High-level personnel of innovative support program of Dalian city
The National Natural Science Foundation of China
Publisher
Informa UK Limited
Subject
Aquatic Science,Food Science
Link
https://www.tandfonline.com/doi/pdf/10.1080/10498850.2017.1366611
Reference35 articles.
1. Effects of temperature and pH on the kinetics of caramelisation, protein cross-linking and Maillard reactions in aqueous model systems
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4. Antioxidant activity of Maillard reaction products from a porcine plasma protein–sugar model system
5. Studies on Flavor Volatiles of Some Sweet Corn Products
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