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Characterization of Maillard reaction products micro/nano-particles present in fermented soybean sauce and vinegar
The endogenous micro/nano-particles in daily food have drawn much attention due to specific properties potential biological impact. The aim of this study was to investigate the nanoparticles in traditional fermented soybean sauces and vinegars in order to study the safety problems of nanoparticles i...
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| Publicat a: | Sci Rep |
|---|---|
| Autors principals: | , , , , |
| Format: | Artigo |
| Idioma: | Inglês |
| Publicat: |
Nature Publishing Group UK
2019
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| Matèries: | |
| Accés en línia: | https://ncbi.nlm.nih.gov/pmc/articles/PMC6677813/ https://ncbi.nlm.nih.gov/pubmed/31375781 https://ncbi.nlm.nih.govhttp://dx.doi.org/10.1038/s41598-019-47800-6 |
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