Extraction, antioxidant activity and chemical stability of melanoidin extract from stewed roast duck

doi:10.13995/j.cnki.11-1802/ts.024839

PENG Songlin, PAN Chenglei, KANG Mengyao, LI Yixuan, ZHAO Ziyue, ZHENG Renbing, SHANG Yongbiao

Food and Fermentation Industries ›› 2021, Vol. 47 ›› Issue (2) : 22-29.

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Food and Fermentation Industries ›› 2021, Vol. 47 ›› Issue (2) : 22-29. DOI: 10.13995/j.cnki.11-1802/ts.024839

Extraction, antioxidant activity and chemical stability of melanoidin extract from stewed roast duck

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{{article.zuoZheEn_L}}. {{article.title_en}}[J]. {{journal.qiKanMingCheng_EN}}, 2021, 47(2): 22-29 https://doi.org/10.13995/j.cnki.11-1802/ts.024839

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Received	Revised	Published
2020-06-22	2020-08-20	2021-01-25
Issue Date
2021-02-07

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