Antioxidative, Antibacterial, and Food Functional Properties of the Half-Fin Anchovy Hydrolysates-Glucose Conjugates Formed via Maillard Reaction

Author: Song Ru   Yang Peiyu   Wei Rongbian   Ruan Guanqiang  

Publisher: MDPI

E-ISSN: 1420-3049|21|6|795-795

ISSN: 1420-3049

Source: Molecules, Vol.21, Iss.6, 2016-06, pp. : 795-795

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