Structural characterisation and antioxidant activity of melanoidins from high‐temperature fermented apple
Author:
Affiliation:
1. Institute of Quality and Standard for Agricultural Products Zhejiang Academy of Agricultural Science Hangzhou310021China
2. College of Chemical Engineering Zhejiang University of Technology Hangzhou310014China
Funder
Natural Science Foundation of Zhejiang Province
Publisher
Wiley
Subject
Industrial and Manufacturing Engineering,Food Science
Link
https://onlinelibrary.wiley.com/doi/pdf/10.1111/ijfs.14881
Reference38 articles.
1. The Ferric Reducing Ability of Plasma (FRAP) as a Measure of “Antioxidant Power”: The FRAP Assay
2. Antioxidant Principles from Bauhinia tarapotensis
3. Basic Structure of Melanoidins Formed in the Maillard Reaction of 3-Deoxyglucosone and γ-Aminobutyric Acid
4. Structural analysis and antioxidant activities of polysaccharides from cultured Cordyceps militaris
5. Role of ferritin as a lipid oxidation catalyst in muscle food
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