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...
Na minha lista:
| Principais autores: | , |
|---|---|
| Format: | Artigo |
| Sprog: | Inglês |
| Udgivet: |
MDPI AG
2025-05-01
|
| Serier: | Molecules |
| Fag: | |
| Online adgang: | https://www.mdpi.com/1420-3049/30/11/2376 |
| Tags: |
Ingen Tags, Vær først til at tagge denne postø!
|