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The development of low‐calorie sugar and functional jujube food using biological transformation and fermentation coupling technology
Jujube juice has been used as ingredient in a range of foods and dietary supplements. In this study, an enzyme transformation and fermentation coupling technology was applied to increase the nutritional value of concentrated/extracted Jinsi jujube juice. Two enzymes, D‐glucose isomerase (GI) and D‐a...
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| Publicado no: | Food Sci Nutr |
|---|---|
| Main Authors: | , , , , , |
| Formato: | Artigo |
| Idioma: | Inglês |
| Publicado em: |
John Wiley and Sons Inc.
2019
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| Assuntos: | |
| Acesso em linha: | https://ncbi.nlm.nih.gov/pmc/articles/PMC6475756/ https://ncbi.nlm.nih.gov/pubmed/31024703 https://ncbi.nlm.nih.govhttp://dx.doi.org/10.1002/fsn3.963 |
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