Insight into the incredible effects of microwave heating: Driving changes in the structure, properties and functions of macromolecular nutrients in novel food.

Front Nutr · 2022 · PMC9607893 · PMID 36313079

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an increasing trendno p-value reported

At present, it has been confirmed by experiments that compared with the unprocessed protein, the total antioxidant capacity (TAC) of hydrolysates of fish protein and shrimp protein after microwave treatment showed an increasing trend ( 87 , 88 ).

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