Free Radical Scavenging Activities of Maillard Reaction Products from Scallop (Patinopecten yessoensi) Mantle Hydrolysates

被引：0
|
作者：
Cui, Xiaofan [1 ]
Du, Yinan [1 ]
Sun, Shiguang [1 ]
Han, Jiarun [1 ]
Yan, Jianan [1 ]
Jiang, Xinyu [1 ]
Li, Aoting [1 ]
Wu, Haitao [1 ]
机构：
[1] School of Food Science and Technology, National Engineering Research Center of Seafood，Dalian Polytechnic University, Liaoning, Dalian,116034, China
来源：
Journal of Chinese Institute of Food Science and Technology | 2022年 / 22卷 / 08期
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页码：276 / 284
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