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	Effects of Maillard reaction on bioactivities promotion of anchovy protein hydrolysate: The key role of MRPs and newly formed peptides with basic and aromatic amino acids
	Zhao, Tiantian[1,2]; Zhang, Qi[1,2]; Wang, Shuguang[1,2]; Qiu, Chaoying[3]; Liu, Yang[1,2]; Su, Guowan[1,2]; Zhao, Mouming[1,2,4]
	2018
卷号	97页码:245
URL标识	查看原文
内容类型	期刊论文
URI标识	http://www.corc.org.cn/handle/1471x/4639889
专题	暨南大学
作者单位	1.[1]South China Univ Technol, Sch Food Sci & Engn, Guangzhou 510640, Guangdong, Peoples R China 2.[2]Guangdong Food Green Proc & Nutr Regulat Technol, Guangzhou 510650, Guangdong, Peoples R China 3.[3]Jinan Univ, Dept Food Sci & Engn, Guangzhou 510632, Guangdong, Peoples R China 4.[4]Beijing Technol & Business Univ, Beijing Adv Innovat Ctr Food Nutr & Human Hlth, Beijing 100048, Peoples R China
推荐引用方式 GB/T 7714	Zhao, Tiantian[1,2],Zhang, Qi[1,2],Wang, Shuguang[1,2],et al. Effects of Maillard reaction on bioactivities promotion of anchovy protein hydrolysate: The key role of MRPs and newly formed peptides with basic and aromatic amino acids[J],2018,97:245.
APA	Zhao, Tiantian[1,2].,Zhang, Qi[1,2].,Wang, Shuguang[1,2].,Qiu, Chaoying[3].,Liu, Yang[1,2].,...&Zhao, Mouming[1,2,4].(2018).Effects of Maillard reaction on bioactivities promotion of anchovy protein hydrolysate: The key role of MRPs and newly formed peptides with basic and aromatic amino acids.,97,245.
MLA	Zhao, Tiantian[1,2],et al."Effects of Maillard reaction on bioactivities promotion of anchovy protein hydrolysate: The key role of MRPs and newly formed peptides with basic and aromatic amino acids".97(2018):245.

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