Ergothioneine: new functional factor in fermented foods.

Xiong, Kexin; Xue, Siyu; Guo, Hui; Dai, Yiwei; Ji, Chaofan; Dong, Liang; Zhang, Sufang

Xiong, Kexin; Xue, Siyu; Guo, Hui; Dai, Yiwei; Ji, Chaofan; Dong, Liang; Zhang, Sufang.

Afiliación

Xiong K; School of Food Science and Technology, National Engineering Research Center of Seafood, Dalian Polytechnic University, Dalian, China.
Xue S; School of Food Science and Technology, National Engineering Research Center of Seafood, Dalian Polytechnic University, Dalian, China.
Guo H; School of Food Science and Technology, National Engineering Research Center of Seafood, Dalian Polytechnic University, Dalian, China.
Dai Y; School of Food Science and Technology, National Engineering Research Center of Seafood, Dalian Polytechnic University, Dalian, China.
Ji C; School of Food Science and Technology, National Engineering Research Center of Seafood, Dalian Polytechnic University, Dalian, China.
Dong L; School of Food Science and Technology, National Engineering Research Center of Seafood, Dalian Polytechnic University, Dalian, China.
Zhang S; School of Food Science and Technology, National Engineering Research Center of Seafood, Dalian Polytechnic University, Dalian, China.

Crit Rev Food Sci Nutr ; : 1-12, 2023 Mar 09.

Article en En | MEDLINE | ID: mdl-36891762

Palabras clave

Ergothioneine; application; biosynthetic pathway; fermentation; metabolic engineering; physiological function

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Texto completo: 1 Colección: 01-internacional Banco de datos: MEDLINE Idioma: En Revista: Crit Rev Food Sci Nutr Asunto de la revista: CIENCIAS DA NUTRICAO Año: 2023 Tipo del documento: Article País de afiliación: China

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