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Food & Function

Linking the chemistry and physics of food with health and nutrition


Antioxidant balance and accumulation of advanced glycation end products after the consumption of standard diets including Maillard reaction products from silver carp peptides

Corresponding authors
College of Food Science and Engineering, Ocean University of China, Qingdao, China
E-mail: dongshiyuan@ouc.edu.cn
Fax: +86 532 8203 1908
Tel: +86 532 8203 2400
Food Funct., 2016,7, 4709-4719

DOI: 10.1039/C6FO01183G
Received 08 Aug 2016, Accepted 05 Oct 2016
First published online 07 Oct 2016
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