Effect of substrate ratios and temperatures on development of Maillard reaction and antioxidant activity of silver carp (Hypophthalmichthys molitrix) protein hydrolysate–glucose system
Version of Record online: 7 SEP 2011
© 2011 The Authors. International Journal of Food Science and Technology © 2011 Institute of Food Science and Technology
International Journal of Food Science & Technology
Volume 46, Issue 12, pages 2467–2474, December 2011
How to Cite
You, J., Luo, Y., Shen, H. and Song, Y. (2011), Effect of substrate ratios and temperatures on development of Maillard reaction and antioxidant activity of silver carp (Hypophthalmichthys molitrix) protein hydrolysate–glucose system. International Journal of Food Science & Technology, 46: 2467–2474. doi: 10.1111/j.1365-2621.2011.02769.x
- Issue online: 14 NOV 2011
- Version of Record online: 7 SEP 2011
- (Received 13 March 2011; Accepted in revised form 23 July 2011)
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