Authors:W.Y. Koh, U. Uthumporn, A. Rosma, and K.H. Yuen
bionutrients from Morinda citrifolia (noni) by cellulase hydrolysis and lactic acid bacteria fermentation and their effects on α-amylase and α-glucosidase activities . J. Mar. Sci. Tech. – Japan , 24 , 648 – 655
Authors:N. Hromiš, B. Šojić, V. Lazić, N. Džinić, A. Mandić, V. Tomović, S. Kravić, S. Škaljac, S. Popović, and D. Šuput
. , Liu , G. & Yang , Q. ( 2014 ). Quality enhancement in the Japanese sea bass (Lateolabrax japonicas) fillets stored at 4 °C by chitosan coating incorporated with citric acid or licorice extract . Food Chem. , 162 , 156 – 160
Oyaeu, M. (1986): Studies on products of browning reaction: Antioxidative activities of products of browning reaction prepared from glucosamine. Japan J. Nutr. , 44 , 307-315.
Studies on products of browning reaction