Sensory attributes and functional properties of maillard reaction products derived from the crassosotrea gigas (<i>Ostrea rivularis</i> gould) enzymatic hydrolysate and xylose system.

Wen, Fuli; Zeng, Chao; Yang, Yang; Xu, Tao; Wang, Hongmei; Wang, SongTao

Sensory attributes and functional properties of maillard reaction products derived from the crassosotrea gigas (Ostrea rivularis gould) enzymatic hydrolysate and xylose system.

Wen, Fuli; Zeng, Chao; Yang, Yang; Xu, Tao; Wang, Hongmei; Wang, SongTao.

Afiliación

Wen F; Luzhou Pinchuang Technology Co. Ltd., Luzhou, 646000 China.
Zeng C; National Engineering Technology Research Center of Solid-state Brewing, Luzhou, 646000 China.
Yang Y; Bioengineering Institute of Chongqing University, Chongqing, 400030 China.
Xu T; Luzhou Pinchuang Technology Co. Ltd., Luzhou, 646000 China.
Wang H; National Engineering Technology Research Center of Solid-state Brewing, Luzhou, 646000 China.
Wang S; Luzhou Pinchuang Technology Co. Ltd., Luzhou, 646000 China.

Heliyon ; 9(4): e14774, 2023 Apr.

Article en En | MEDLINE | ID: mdl-37012907

Palabras clave

Antioxidant activity; Bioactive peptides; Maillard reactions products; Oyster enzymolysis hydrolysate; Volatile compounds

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Texto completo: 1 Colección: 01-internacional Base de datos: MEDLINE Idioma: En Revista: Heliyon Año: 2023 Tipo del documento: Article Pais de publicación: Reino Unido

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