Chemical, structural and antioxidant properties of melanoidins in fish sauce.

Wenhui ZhuWenxuan WangYingnan LiuYing BuJianrong LiXue-Peng Li

Published in: Journal of the science of food and agriculture (2024)

Melanoidins are important factors affecting the antioxidant activity of fish sauce. There were differences in the structural properties of melanoidin fractions with different molecular weights. © 2024 Society of Chemical Industry.

Keyphrases

oxidative stress
single molecule