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Food & Function

Linking the chemistry and physics of food with health and nutrition


Chemical characterization of the glycated myofibrillar proteins from grass carp (Ctenopharyngodon idella) and their impacts on the human gut microbiota in vitro fermentation

Corresponding authors
College of Food Science and Engineering, Ocean University of China, Qingdao 266003, China
E-mail: dongshiyuan@ouc.edu.cn
Fax: +86 532 8203 2272
Tel: +86 532 8203 2400
Department of Food Science, University of Massachusetts, Amherst, USA
School of Food Science and Technology, Jiangnan University, Wuxi 214122, China
Food Funct., 2017,8, 1184-1194

DOI: 10.1039/C6FO01632D
Received 07 Nov 2016, Accepted 25 Jan 2017
First published online 02 Feb 2017
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