Ergothioneine: new functional factor in fermented foods
Author:
Affiliation:
1. School of Food Science and Technology, National Engineering Research Center of Seafood, Dalian Polytechnic University, Dalian, China
Funder
National Natural Science Foundation of China
Publisher
Informa UK Limited
Subject
Industrial and Manufacturing Engineering,General Medicine,Food Science
Link
https://www.tandfonline.com/doi/pdf/10.1080/10408398.2023.2185766
Reference98 articles.
1. Production of ergothioneine by Methylobacterium species
2. Antioxidative Activity and Antidiscoloration Efficacy of Ergothioneine in Mushroom (Flammulina velutipes) Extract Added to Beef and Fish Meats
3. Preventing discoloration and lipid oxidation in dark muscle of yellowtail by feeding an extract prepared from mushroom (Flammulina velutipes) cultured medium
4. Value-added use of mushroom ergothioneine as a colour stabilizer in processed fish meats
5. l-Ergothioneine Protects Skin Cells against UV-Induced Damage—A Preliminary Study
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