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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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| 出版年: | Sci Rep |
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| 主要な著者: | , , , , |
| フォーマット: | Artigo |
| 言語: | Inglês |
| 出版事項: |
Nature Publishing Group UK
2019
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| 主題: | |
| オンライン･アクセス: | 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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