Chitooligosaccharide–Lysine Maillard Reaction Products: Preparation and Potential Application on Fre...
Chitooligosaccharide–Lysine Maillard Reaction Products: Preparation and Potential Application on Fresh-Cut Kiwifruit
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Publisher
New York: Springer US
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Language
English
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New York: Springer US
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Contents
Chitooligosaccharide (COS) is a functional bio-oligomer with promising applications. However, COS has a drawback of weak antioxidant capacity. In the present study, COS was combined with lysine (Lys) via the Maillard reaction to further strengthen its antioxidant capacity and applications. The formation of COS–Lys Maillard reaction products (MRPs)...
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Full title
Chitooligosaccharide–Lysine Maillard Reaction Products: Preparation and Potential Application on Fresh-Cut Kiwifruit
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TN_cdi_proquest_journals_2410938963
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https://devfeature-collection.sl.nsw.gov.au/record/TN_cdi_proquest_journals_2410938963
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ISSN
1935-5130
E-ISSN
1935-5149
DOI
10.1007/s11947-019-02284-0
