Effect of ultrasound pretreatment and Maillard reaction on structure and antioxidant properties of ultrafiltrated smooth-hound viscera proteins-sucrose conjugates

Published 2017 View Full Article

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Title
Effect of ultrasound pretreatment and Maillard reaction on structure and antioxidant properties of ultrafiltrated smooth-hound viscera proteins-sucrose conjugates
Authors
Keywords
Ultrasound, Maillard reaction, Low molecular weight peptides, Glycation degree, Antioxidant activities
Journal
FOOD CHEMISTRY
Volume 230, Issue -, Pages 507-515
Publisher
Elsevier BV
Online
2017-03-11
DOI
10.1016/j.foodchem.2017.03.053

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