Antioxidant activity of oligochitosan Maillard reaction products using oligochitosan as the amino or carbonyl groups donors

Tao SunCollege of Food Science and Technology, Shanghai Ocean University, Shanghai, China;Shanghai Engineering Research Center of Aquatic-Product Processing and Preservation, Shanghai, ChinaCorrespondence[email protected]
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Yingying QinCollege of Food Science and Technology, Shanghai Ocean University, Shanghai, China;Shanghai Engineering Research Center of Aquatic-Product Processing and Preservation, Shanghai, ChinaView further author information

Jing XieCollege of Food Science and Technology, Shanghai Ocean University, Shanghai, China;Shanghai Engineering Research Center of Aquatic-Product Processing and Preservation, Shanghai, ChinaView further author information

Bin XueCollege of Food Science and Technology, Shanghai Ocean University, Shanghai, China;Shanghai Engineering Research Center of Aquatic-Product Processing and Preservation, Shanghai, ChinaView further author information

Yun ZhuCollege of Food Science and Technology, Shanghai Ocean University, Shanghai, China;Shanghai Engineering Research Center of Aquatic-Product Processing and Preservation, Shanghai, ChinaView further author information

Jikui WuCollege of Food Science and Technology, Shanghai Ocean University, Shanghai, China;Shanghai Engineering Research Center of Aquatic-Product Processing and Preservation, Shanghai, ChinaView further author information

Xiaojun BianCollege of Food Science and Technology, Shanghai Ocean University, Shanghai, China;Shanghai Engineering Research Center of Aquatic-Product Processing and Preservation, Shanghai, ChinaView further author information

Xiaohui LiCollege of Food Science and Technology, Shanghai Ocean University, Shanghai, China;Shanghai Engineering Research Center of Aquatic-Product Processing and Preservation, Shanghai, ChinaView further author information

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