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Improvement of antioxidant activity of Morchella esculenta protein hydrolysate by optimized glycosylation reaction

Mejoramiento de la actividad antioxidante de la proteína hidrolizada de Morchella esculenta a partir de la aplicación de una reacción de glicosilación optimizada

Qiang ZhangCollege of Light Industry and Food Engineering, Nanjing Forestry University, Nanjing, P. R. China;College of Life Science, Anhui Science and Technology University, Fengyang, P. R. ChinaView further author information

Caie WuCollege of Light Industry and Food Engineering, Nanjing Forestry University, Nanjing, P. R. ChinaCorrespondence[email protected]
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Gongjian FanCollege of Light Industry and Food Engineering, Nanjing Forestry University, Nanjing, P. R. ChinaView further author information

Tingting LiCollege of Light Industry and Food Engineering, Nanjing Forestry University, Nanjing, P. R. ChinaView further author information

Yujun SunCollege of Life Science, Anhui Science and Technology University, Fengyang, P. R. ChinaView further author information

Pages 238-246 | Received 17 Jun 2017, Accepted 05 Oct 2017, Published online: 15 Jan 2018

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https://doi.org/10.1080/19476337.2017.1389989
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Improvement of antioxidant activity of Morchella esculenta protein hydrolysate by optimized glycosylation reaction

Mejoramiento de la actividad antioxidante de la proteína hidrolizada de Morchella esculenta a partir de la aplicación de una reacción de glicosilación optimizada

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Improvement of antioxidant activity of Morchella esculenta protein hydrolysate by optimized glycosylation reaction

Mejoramiento de la actividad antioxidante de la proteína hidrolizada de Morchella esculenta a partir de la aplicación de una reacción de glicosilación optimizada

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