Wird geladen...
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...
Gespeichert in:
| Veröffentlicht in: | Sci Rep |
|---|---|
| Hauptverfasser: | , , , , |
| Format: | Artigo |
| Sprache: | Inglês |
| Veröffentlicht: |
Nature Publishing Group UK
2019
|
| Schlagworte: | |
| Online Zugang: | 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 |
| Tags: |
Tag hinzufügen
Keine Tags, Fügen Sie den ersten Tag hinzu!
|