HIGHLIGHTS
- who: Jingjing Tai et al. from the School of Food Science and Biotechnology, Zhejiang Gongshang University, Hangzhou, China have published the research: Structural Property, Immunoreactivity and Gastric Digestion Characteristics of Glycated Parvalbumin from Mandarin Fish (Siniperca chuaisi) during Microwave-Assisted Maillard Reaction, in the Journal: Foods 2023, 12, x FOR PEER REVIEW of 22/Dec/2022
- what: This study was aimed to investigate the structural and immunological properties of parvalbumin from mandarin fish the The main reason is the different types of sugar and raw material states used in the Maillard reaction as well as . . .
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