Modification of gelatin hydrolysates from grass carp (Ctenopharyngodon idellus) scales by Maillard reaction: Antioxidant activity and volatile compounds

Title
Modification of gelatin hydrolysates from grass carp (Ctenopharyngodon idellus) scales by Maillard reaction: Antioxidant activity and volatile compounds
Authors
Keywords
-
Journal
FOOD CHEMISTRY
Volume 295, Issue -, Pages 569-578
Publisher
Elsevier BV
Online
2019-05-24
DOI
10.1016/j.foodchem.2019.05.156

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