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Preparation,characterization and antioxidant activity analysis of three Maillard glycosylated bone collagen hydrolysates from chicken,porcine and bovine

Liwei Qi Hongru Zhang Yujie Guo Hong Liu Chunhui Zhang

Food Science and Human Wellness2024，Vol.13Issue(4)：P.2002-2013,12.

Food Science and Human Wellness2024，Vol.13Issue(4)：P.2002-2013,12.DOI:10.26599/FSHW.2022.9250166

Preparation,characterization and antioxidant activity analysis of three Maillard glycosylated bone collagen hydrolysates from chicken,porcine and bovine

Liwei Qi ¹Hongru Zhang ²Yujie Guo ¹Hong Liu ¹Chunhui Zhang¹

作者信息

1. Key Laboratory of Agro-Products Processing,Ministry of Agriculture and Rural Affairs,Institute of Food Science and Technology,Chinese Academy of Agricultural Sciences,Beijing 100193,China
2. Key Laboratory of Agro-Products Processing,Ministry of Agriculture and Rural Affairs,Institute of Food Science and Technology,Chinese Academy of Agricultural Sciences,Beijing 100193,China Laboratory of Biomass and Green Technologies,University of Liege-Gembloux Agro-Bio Tech,Passage des déportés 2,Gembloux B-5030,Belgium
折叠

摘要

关键词

Bone collagen hydrolysates/Glycosylation reaction/Antioxidant activity

分类

轻工纺织

引用本文复制引用

Liwei Qi,Hongru Zhang,Yujie Guo,Hong Liu,Chunhui Zhang..Preparation,characterization and antioxidant activity analysis of three Maillard glycosylated bone collagen hydrolysates from chicken,porcine and bovine[J].Food Science and Human Wellness,2024,13(4):P.2002-2013,12.

基金项目

supported by the National Natural Science Foundation of China(32101883) （32101883）

Fellowship China Postdoctoral Science Foundation(2021M693902) （2021M693902）

National Agricultural Science and Technology Innovation Project(CAAS-ASTIP-2022)。（CAAS-ASTIP-2022）

Food Science and Human Wellness

ISSN：2097-0765

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