Characterization and comparison of the structure and antioxidant activity of glycosylated whey peptides from two pathways.
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DOI: 10.1016/j.foodchem.2018.02.155
Abstract: Glycosylated whey peptides (WPP-Gal A and WPP-Gal B) were formed from two pathways. WPP-Gal A showed higher browning intensity and fluorescence intensity than WPP-Gal B. Loss of amino groups and reducing sugar was heavier for… read more here.
Keywords: antioxidant activity; gal; wpp gal; glycosylated whey ... See more keywords