Structural and antimicrobial properties of Maillard reaction products in chicken liver protein hydrolysate after sonication.
Sign Up to like & getrecommendations! Published in 2021 at "Food chemistry"
DOI: 10.1016/j.foodchem.2020.128417
Abstract: This study aimed to investigate the structural and antimicrobial properties of Maillard reaction products (MRPs) in chicken liver protein (CLP) and its hydrolysate (CLPH) after sonication (SCLPH). The MRPs of CLP (CLPM), CLPH (CLPHM) and… read more here.
Keywords: structural antimicrobial; reaction products; maillard reaction; properties maillard ... See more keywords