Melanoidins present in traditional fermented foods and beverages.

Yang, Shiqi; Fan, Wenlai; Xu, Yan

Yang, Shiqi; Fan, Wenlai; Xu, Yan.

Afiliação

Yang S; Laboratory of Brewing Microbiology and Applied Enzymology, Key Laboratory of Industrial Biotechnology of Ministry of Education, School of Biotechnology, Jiangnan University, Jiangsu Province, China.
Fan W; Laboratory of Brewing Microbiology and Applied Enzymology, Key Laboratory of Industrial Biotechnology of Ministry of Education, School of Biotechnology, Jiangnan University, Jiangsu Province, China.
Xu Y; Laboratory of Brewing Microbiology and Applied Enzymology, Key Laboratory of Industrial Biotechnology of Ministry of Education, School of Biotechnology, Jiangnan University, Jiangsu Province, China.

Compr Rev Food Sci Food Saf ; 21(5): 4164-4188, 2022 09.

Article em En | MEDLINE | ID: mdl-36018462

Assuntos

Ácido Acético; Alimentos Fermentados; Bebidas/análise; Humanos; Polímeros; Estudos Prospectivos

Palavras-chave

biological activities; formation; melanoidins; structure; traditional fermented foods and beverages

Texto completo

Imprimir

XML

PubMed Links

Buscar no Google

Texto completo: 1 Coleções: 01-internacional Base de dados: MEDLINE Assunto principal: Ácido Acético / Alimentos Fermentados Tipo de estudo: Observational_studies Limite: Humans Idioma: En Revista: Compr Rev Food Sci Food Saf Ano de publicação: 2022 Tipo de documento: Article País de afiliação: China

Texto completo

Imprimir

XML

PubMed Links

Buscar no Google