Effects of Maillard reaction on bioactivities promotion of anchovy protein hydrolysate: The key role of MRPs and newly formed peptides with basic and aromatic amino acids-Reference-Cited by-同舟云学术

Effects of Maillard reaction on bioactivities promotion of anchovy protein hydrolysate: The key role of MRPs and newly formed peptides with basic and aromatic amino acids

Published:2018-11 Issue: Volume:97 Page:245-253
ISSN:0023-6438
Container-title:LWT
language:en
Short-container-title:LWT

Author:

Zhao Tiantian,Zhang Qi,Wang Shuguang,Qiu Chaoying^ORCID,Liu Yang,Su Guowan,Zhao Mouming

Funder

Science and Technology Innovative Young Talents

State Key Research and Development Plans

capacity building in Guangdong Province

Publisher

Elsevier BV

Subject

Food Science

Reference29 articles.

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4. Assessing the antioxidant activity of melanoidins from coffee brews by different antioxidant methods;Delgado-Andrade;Journal of Agricultural and Food Chemistry,2005

5. Evaluation of aroma differences between high-salt liquid-state fermentation and low-salt solid-state fermentation soy sauces from China;Feng;Food Chemistry,2014

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