Chemical, structural and antioxidant properties of melanoidins in fish sauce
Melanoidins are important factors affecting the antioxidant activity of fish sauce. There were differences in the structural properties of melanoidin fractions with different molecular weights. © 2024 Society of Chemical Industry.
Authors
- Xuepeng Li (ORCID: https://orcid.org/0000-0002-2445-7158)
- Wenhui Zhu (ORCID: https://orcid.org/0000-0001-7824-3350)
- Yingnan Liu
- Jianrong Li
- Wenxuan Wang (ORCID: https://orcid.org/0009-0009-8575-5210)
- Ying Bu
Institutions
- Bohai University (CN)
Publication Details
- Journal
- Journal of the Science of Food and Agriculture
- Published
- 2024-09-19
- DOI
- https://doi.org/10.1002/jsfa.13917
- Citations
- 2
- Primary Topic
- Meat and Animal Product Quality
- Type
- article
- Field-Weighted Citation Impact
- 0.68