Yeast-Derived Plant Phenolic Emulsions as Novel, Natural, and Sustainable Food Preservatives-Reference-Cited by-同舟云学术

Yeast-Derived Plant Phenolic Emulsions as Novel, Natural, and Sustainable Food Preservatives

Published:2021-02-11 Issue:3 Volume:1 Page:326-337
ISSN:2692-1944
Container-title:ACS Food Science & Technology
language:en
Short-container-title:ACS Food Sci. Technol.

Author:

Ng Kuan Rei¹^ORCID,Lin Lee Jaslyn Jie¹,Lyu Xiaomei²,Chen Wei Ning¹^ORCID

Affiliation:

1. Food Science and Technology Programme, School of Chemical and Biomedical Engineering, Nanyang Technological University, Singapore 637459

2. School of Food Science and Technology, Jiangnan University, Wuxi 214122, China

Funder

FoodTech@NTU Grant, Nanyang Technological University (Singapore)

Publisher

American Chemical Society (ACS)

Link

https://pubs.acs.org/doi/pdf/10.1021/acsfoodscitech.0c00062

Reference77 articles.

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3. We are what we eat: Regulatory gaps in the United States that put our health at risk

4. Propionic Acid Induces Gliosis and Neuro-inflammation through Modulation of PTEN/AKT Pathway in Autism Spectrum Disorder

5. Impact of food additives on the composition and function of gut microbiota: A review

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