Chitosan complexes with amino acids and whey peptides: Sensory and antioxidant properties
Chitosan reacts with amino acids and hydrolyzed whey proteins to produce biologically active complexes that can be used in functional foods. The research objective was to obtain chitosan biocomposites with peptides and amino acids with improved antioxidant and sensory properties. The research featur...
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| 主要な著者: | , , , |
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| フォーマット: | Статья |
| 言語: | English |
| 出版事項: |
2024
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| 主題: | |
| オンライン･アクセス: | https://dspace.ncfu.ru/handle/20.500.12258/26874 |
| タグ: |
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