The Maillard reaction of a shrimp by-product protein hydrolysate: chemical changes and inhibiting effects of reactive oxygen species in human HepG2 cells
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A shrimp by-product protein hydrolysate via the Maillard reaction could alleviate cellular damage, but result in higher HMF and loss of nutritional quality.
1995 ◽
Vol 10
(12)
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pp. 1138-1144
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2015 ◽
Vol 2015
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pp. 1-8
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2013 ◽
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1999 ◽
Vol 47
(9)
◽
pp. 1141-1148
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