Formation of Maillard Reaction Products in Aged Sorghum Vinegar during Ageing and Protective Effects of Pure Vinegar Melanoidin Against CCl(4)-Induced Rat Hepatic Damage

RESEARCH BACKGROUND: The processing method generally affects the toxicity and biological activity of aged sorghum vinegar. This study investigates the changes in the intermediate Maillard reaction products of sorghum vinegar during ageing and the in vivo hepatoprotective effects of pure melanoidin o...

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Detalles Bibliográficos
Autores principales: Tang, Xiaomin, Yin, Xiaoyu, Al-Wraikat, Majida, Zhang, Yaqiong, Zhou, Saiping, Tang, Yingxue, Zhang, Yanyan, Fan, Junfeng
Formato: Online Artículo Texto
Lenguaje:English
Publicado: University of Zagreb Faculty of Food Technology and Biotechnology 2023
Materias:
Original Scientific Papers
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC10187564/
https://www.ncbi.nlm.nih.gov/pubmed/37200790
http://dx.doi.org/10.17113/ftb.61.01.23.7537

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