Antioxidant activity of oligochitosan Maillard reaction products using oligochitosan as the amino or carbonyl groups donors
The purpose of this study was to evaluate the influence of oligochitosan (COS) as amino (–NH2) or carbonyl group (–C=O) donors on the antioxidant activities of COS Maillard reaction (MR) products. Two kinds of COS MR products (COS MRPs) were prepared by using COS and glucose/α-alanine, respectively....
| Main Authors: | , , , , , , , |
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| Format: | Article |
| Language: | English |
| Published: |
Taylor & Francis Group
2018-01-01
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| Series: | International Journal of Food Properties |
| Subjects: | |
| Online Access: | http://dx.doi.org/10.1080/10942912.2018.1493605 |