Nalaganje...
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...
Shranjeno v:
| izdano v: | Food Sci Nutr |
|---|---|
| Main Authors: | , , , , , |
| Format: | Artigo |
| Jezik: | Inglês |
| Izdano: |
John Wiley and Sons Inc.
2019
|
| Teme: | |
| Online dostop: | 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 |
| Oznake: |
Označite
Brez oznak, prvi označite!
|