Peptides in Brewed Wines: Formation, Structure, and Function-Reference-Cited by-同舟云学术

Peptides in Brewed Wines: Formation, Structure, and Function

Published:2021-02-23 Issue:9 Volume:69 Page:2647-2657
ISSN:0021-8561
Container-title:Journal of Agricultural and Food Chemistry
language:en
Short-container-title:J. Agric. Food Chem.

Author:

Zhou Mengjie¹,Bu Tingting¹,Zheng Jiexia¹^ORCID,Liu Ling¹,Yu Songfeng¹,Li Shanshan²,Wu Jianping³^ORCID

Affiliation:

1. College of Biosystems Engineering and Food Science, Zhejiang University, Hangzhou, Zhejiang 310058, People’s Republic of China

2. College of Animal Sciences, Zhejiang University, Hangzhou, Zhejiang 310058, People’s Republic of China

3. Department of Agricultural, Food and Nutritional Science, University of Alberta, 410 Agriculture/Forestry Centre, Edmonton, Alberta T6G 2P5, Canada

Publisher

American Chemical Society (ACS)

Subject

General Agricultural and Biological Sciences,General Chemistry

Link

https://pubs.acs.org/doi/pdf/10.1021/acs.jafc.1c00452

Reference124 articles.

1. Molecular techniques reveal more secrets of fermented foods

2. Fermented Foods: Patented Approaches and Formulations for Nutritional Supplementation and Health Promotion

3. Nutritional Guidelines and Fermented Food Frameworks

4. Fermented beverages with health-promoting potential: Past and future perspectives

5. One Health, Fermented Foods, and Gut Microbiota

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