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Ergothioneine: new functional factor in fermented foods:
Xiong, Kexin
;
Xue, Siyu
;
Guo, Hui
...
Critical Reviews in Food Science and Nutrition. 64 (2023) 21 - p. 7505-7516 , 2023
Link:
https://doi.org/10.1080/10408398.2023.2185766
RT Journal T1 <Title>Ergothioneine: new functional factor in fermented foods</Title> UL https://suche.suub.uni-bremen.de/peid=cr-10.1080_10408398.2023.2185766&Exemplar=1&LAN=DE A1 Xiong, Kexin A1 Xue, Siyu A1 Guo, Hui A1 Dai, Yiwei A1 Ji, Chaofan A1 Dong, Liang A1 Zhang, Sufang PB Informa UK Limited YR 2023 SN 1040-8398 SN 1549-7852 JF Critical Reviews in Food Science and Nutrition VO 64 IS 21 SP 7505 OP 7516 LK http://dx.doi.org/https://doi.org/10.1080/10408398.2023.2185766 DO https://doi.org/10.1080/10408398.2023.2185766 SF ELIB - SuUB Bremen
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