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机译:Antibacterial and Food Preservative Attributes of Maillard Reaction Products of Shrimp Shell Chitosan
Sch Food Sci & Engn,Hefei Univ Technol;
Antibacterial activity; Beef preservation; Fructose; Glucose; Maillard reaction products; Xylose; NITROGEN TVB-N; FUNCTIONAL-PROPERTIES; BEEF; MEAT; ANTIOXIDANT; SOLUBILITY; EXTRACTS; FRUCTOSE; VACUUM; XYLOSE;