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International Journal of Food Properties Volume 21, 2018 - Issue 1
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Original Article

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
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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
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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
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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
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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
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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
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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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Pages 1964-1971 | Received 25 Dec 2017, Accepted 23 Jun 2018, Published online: 30 Aug 2018

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