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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Detalles Bibliográficos
Autores principales: Jiang, Suisui, Shi, Yanping, Li, Man, Xiong, Liu, Sun, Qingjie
Formato: Online Artículo Texto
Lenguaje:English
Publicado: Nature Publishing Group UK 2019
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC6677813/
https://www.ncbi.nlm.nih.gov/pubmed/31375781
http://dx.doi.org/10.1038/s41598-019-47800-6

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC6677813/
https://www.ncbi.nlm.nih.gov/pubmed/31375781
http://dx.doi.org/10.1038/s41598-019-47800-6

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