Work

Structure and antioxidant activity of high molecular weight Maillard reaction products from casein–glucose

Year: 2009

Type: article

Source: Food Chemistry

DOI: 10.1016/j.foodchem.2009.10.044

Authors: Feng-Lin Gu, Jin Moon Kim, Shabbar Abbas, Xiao-Ming Zhang, Shu-Qin Xia, Zheng-Xing Chen

Institutions: Jiangnan University, State Key Laboratory of Food Science and Technology

Language: English

Topic: Protein Hydrolysis and Bioactive Peptides

Subfield: Food Science

Field: Agricultural and Biological Sciences

Domain: Life Sciences

SDG: Good health and well-being

Open Access status: closed

Funders: Key Technologies Research and Development Program, National Key Research and Development Program of China

OpenAlex ID: W2121002755

FWCI: 8.447

Cites: 39

Cited by: 317

Related to: 10