Digestive properties of half‐fin anchovy hydrolysates/glucose M aillard reaction products and modulation effects on intestinal microbiota-Reference-Cited by-同舟云学术

Digestive properties of half‐fin anchovy hydrolysates/glucose M aillard reaction products and modulation effects on intestinal microbiota

Published:2021-11-03 Issue: Volume: Page:
ISSN:0022-5142
Container-title:Journal of the Science of Food and Agriculture
language:en
Short-container-title:J Sci Food Agric

Author:

Song Ru¹^ORCID,Shi Min¹,Gu Luo¹

Affiliation:

1. Key Laboratory of Health Risk Factors for Seafood of Zhejiang Province, School of Food Science and Pharmacy Zhejiang Ocean University Zhoushan China

Publisher

Wiley

Subject

Nutrition and Dietetics,Agronomy and Crop Science,Food Science,Biotechnology

Link

https://onlinelibrary.wiley.com/doi/pdf/10.1002/jsfa.11600

Reference63 articles.

1. The Maillard reaction and its control during food processing. The potential of emerging technologies

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3. Fish gelatin combined with chitosan coating inhibits myofibril degradation of golden pomfret (Trachinotus blochii) fillet during cold storage

4. Effects of salt and sugar addition on the physicochemical properties and nanostructure of fish gelatin

5. Structure and antimicrobial mechanism of ɛ-polylysine–chitosan conjugates through Maillard reaction

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