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Original Articles

Antioxidant activities of chicken bone peptide fractions and their Maillard reaction products: Effects of different molecular weight distributions

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Pages S457-S466 | Received 19 Nov 2016, Accepted 21 Feb 2017, Published online: 05 Jun 2017

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Yu Fu, Yuhao Zhang, Olugbenga P. Soladoye & Rotimi E. Aluko. (2020) Maillard reaction products derived from food protein-derived peptides: insights into flavor and bioactivity. Critical Reviews in Food Science and Nutrition 60:20, pages 3429-3442.
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Wei Jiang, Yu Liu, Xianqing Yang & Shiwei Hu. (2018) Antioxidant and antibacterial activities of modified crab shell bioactive peptides by Maillard reaction. International Journal of Food Properties 21:1, pages 2730-2743.
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