Functional and biological properties of Maillard conjugates and their potential application in medical and food: A review

Published 2020 View Full Article

Authors

Keywords

Maillard conjugates, Maillard reaction, Techno-functionality, Biological properties, Melanoidins, Digestibility, Antioxidant activity, Potential application

Journal

FOOD RESEARCH INTERNATIONAL

Volume 131, Issue -, Pages 109003

Publisher

Elsevier BV

Online

2020-01-21

DOI

10.1016/j.foodres.2020.109003

Ask authors/readers for more resources

Protocol

Community support

Reagent

Community support

Reprint

Contact the author

Find the ideal target journal for your manuscript

Explore over 38,000 international journals covering a vast array of academic fields.

Ask a Question. Answer a Question.

Quickly pose questions to the entire community. Debate answers and get clarity on the most important issues facing researchers.

Get Started