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CyTA - Journal of Food Volume 16, 2018 - Issue 1
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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
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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
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Tingting LiCollege of Light Industry and Food Engineering, Nanjing Forestry University, Nanjing, P. R. ChinaView further author information
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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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