Antioxidant and antibacterial activities of modified crab shell bioactive peptides by Maillard reaction
In this study, crab shell bioactive peptides were heated with fructose. The antioxidant and antibacterial activities of the crab shell bioactive peptides and the derived Maillard reaction products were evaluated. The results showed that fructose modification was helpful in increasing the antioxidant...
| 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/10.1080/10942912.2018.1561463 |