Separation and characterization of the antioxidant active component from Maillard reaction products in xylose-lysine system

Luyan Zhanga School of Food and Biological Engineering, Zhengzhou University of Light Industry, Zhengzhou, P.R. China;b School of Biosciences and Veterinary Medicine, University of Camerino, Camerino, ItalyCorrespondence[email protected]
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Guoqing Shia School of Food and Biological Engineering, Zhengzhou University of Light Industry, Zhengzhou, P.R. ChinaView further author information

Yan Zhangc Department of Biological and Chemical Engineering, Faculty of Technical Sciences, Aarhus University, Aarhus, DenmarkCorrespondence[email protected]
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Pengfei Zhouc Department of Biological and Chemical Engineering, Faculty of Technical Sciences, Aarhus University, Aarhus, Denmark;d Sericultural & Agri-Food Research Institute, Guangdong Academy of Agricultural Sciences, Key Laboratory of Functional Foods, Guangdong Key Laboratory of Agricultural Products Processing, Ministry of Agriculture and Rural Affairs, Guangzhou, P. R. ChinaView further author information

Yinliang Zhanga School of Food and Biological Engineering, Zhengzhou University of Light Industry, Zhengzhou, P.R. ChinaView further author information

Separation and characterization of the antioxidant active component from Maillard reaction products in xylose-lysine system

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Separation and characterization of the antioxidant active component from Maillard reaction products in xylose-lysine system

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