Characterization of Maillard reaction products micro/nano-particles present in fermented soybean sauce and vinegar
Author:
Publisher
Springer Science and Business Media LLC
Subject
Multidisciplinary
Link
http://www.nature.com/articles/s41598-019-47800-6.pdf
Reference33 articles.
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4. Joye, I. J., Davidov-Pardo, G. & Mcclements, D. J. Nanotechnology for increased micronutrient bioavailability. Trends Food Sci. Tech. 40, 168–182 (2014).
5. Jafari, S. M., Katouzian, I. & Akhavan, S. In Nanoencapsulation Technologies for the Food and Nutraceutical Industries (ed. Seid Mahdi Jafari) 545–590 (Academic Press, 2017).
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