Work

Enhanced antioxidant activity of Maillard reaction products during the prolonged alkali induced pickling of duck egg white

Year: 2026

Type: article

Source: Food Science and Biotechnology

DOI: 10.1007/s10068-026-02156-2

Authors: Xiaomin Huang, Yaqi Meng, Russell Keast, Yuqin Liu, Ning Qiu

Institutions: Huazhong Agricultural University, China Agricultural University, Deakin University

Language: English

Topic: Protein Hydrolysis and Bioactive Peptides

Subfield: Molecular Biology

Field: Biochemistry, Genetics and Molecular Biology

Domain: Life Sciences

Open Access status: green

Funder: Fundamental Research Funds for the Central Universities

Award: G5455481604

OpenAlex ID: W7154906489

FWCI:

Cites: 37

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Related to: 10