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Malto-oligosaccharides as critical functional ingredient: a review of their properties, preparation, and versatile applications.
Ji, Hangyan; Liu, Jialin; McClements, David Julian; Bai, Yuxiang; Li, Zhitao; Chen, Long; Qiu, Chao; Zhan, Xiaobei; Jin, Zhengyu.
Afiliación
  • Ji H; State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu Province, China.
  • Liu J; School of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu Province, China.
  • McClements DJ; Collaborative Innovation Center of Food Safety and Quality Control, Jiangnan University, Wuxi, Jiangsu Province, China.
  • Bai Y; Shanghai Institute of Materia Medica, Chinese Academy of Sciences, Shanghai, China.
  • Li Z; Department of Food Science, University of Massachusetts, Amherst, Massachusetts, USA.
  • Chen L; State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu Province, China.
  • Qiu C; School of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu Province, China.
  • Zhan X; Collaborative Innovation Center of Food Safety and Quality Control, Jiangnan University, Wuxi, Jiangsu Province, China.
  • Jin Z; School of Biotechnology, Jiangnan University, Wuxi, Jiangsu Province, China.
Crit Rev Food Sci Nutr ; : 1-13, 2022 Oct 19.
Article en En | MEDLINE | ID: mdl-36260087
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Texto completo: 1 Bases de datos: MEDLINE Idioma: En Revista: Crit Rev Food Sci Nutr Asunto de la revista: CIENCIAS DA NUTRICAO Año: 2022 Tipo del documento: Article País de afiliación: China
Texto completo
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XML
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Texto completo: 1 Bases de datos: MEDLINE Idioma: En Revista: Crit Rev Food Sci Nutr Asunto de la revista: CIENCIAS DA NUTRICAO Año: 2022 Tipo del documento: Article País de afiliación: China