Effect of temperature on spectral characteristics and antioxidation of Maillard reaction products derived from chicken bone protein hydrolysate

XU Dan,GONG Yan-dan,Shen Yan-fei,NIE Xiao-hua

Food and Fermentation Industries ›› 2015, Vol. 41 ›› Issue (7) : 126.

PDF(265 KB)
PDF(265 KB)
Food and Fermentation Industries ›› 2015, Vol. 41 ›› Issue (7) : 126.

Effect of temperature on spectral characteristics and antioxidation of Maillard reaction products derived from chicken bone protein hydrolysate

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{{article.zuoZheEn_L}}. {{article.title_en}}[J]. {{journal.qiKanMingCheng_EN}}, 2015, 41(7): 126

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