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1 Ergebnisse
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Formation of Maillard Reaction Products in Aged Sorghum Vin..:
Xiaomin Tang
;
Xiaoyu Yin
;
Majida Al-Wraikat
...
https://hrcak.srce.hr/file/435496. , 2023
Link:
https://doaj.org/article/000e36ab2b6a401d8282f155f0314..
RT Journal T1 <Title>Formation of Maillard Reaction Products in Aged Sorghum Vinegar during Ageing and Protective Effects of Pure Vinegar Melanoidin Against CCl4-Induced Rat Hepatic Damage</Title> UL https://suche.suub.uni-bremen.de/peid=base-ftdoajarticles:oai:doaj.org_article:000e36ab2b6a401d8282f155f0314556&Exemplar=1&LAN=DE A1 Xiaomin Tang A1 Xiaoyu Yin A1 Majida Al-Wraikat A1 Yaqiong Zhang A1 Saiping Zhou A1 Yingxue Tang A1 Yanyan Zhang A1 Junfeng Fan PB University of Zagreb Faculty of Food Technology and Biotechnology YR 2023 K1 food safety K1 5-HMF K1 advanced glycation end products K1 hepatoprotective effect K1 oxidative damage K1 reactive oxygen species K1 Biotechnology K1 TP248.13-248.65 K1 Food processing and manufacture K1 TP368-456 JF https://hrcak.srce.hr/file/435496 LK http://dx.doi.org/https://doaj.org/article/000e36ab2b6a401d8282f155f0314556 DO https://doaj.org/article/000e36ab2b6a401d8282f155f0314556 SF ELIB - SuUB Bremen
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