Use of Naringinase to Modify the Sensory Quality of Foods and Increase the Bioavailability of Flavonoids: A Systematic Review
As a complex of enzymes α-<span style="font-variant: small-caps;">l</span>-rhamnosidase and β-<span style="font-variant: small-caps;">d</span>-glucosidase, naringinase catalyzes the deglycosylation of flavonoids. According to the PRISMA method, a systematic literature review was conducted analyzing...
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| Autori principali: | , |
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| Natura: | Artigo |
| Lingua: | Inglês |
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MDPI AG
2025-05-01
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| Serie: | Molecules |
| Soggetti: | |
| Accesso online: | https://www.mdpi.com/1420-3049/30/11/2376 |
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