Zobrazeno 1 - 2
of 2
pro vyhledávání: '"Duna Buttner"'
Autor:
Matthew P. Ostrowski, Sabina Leanti La Rosa, Benoit J. Kunath, Andrew Robertson, Gabriel Pereira, Live H. Hagen, Neha J. Varghese, Ling Qiu, Tianming Yao, Gabrielle Flint, James Li, Sean P. McDonald, Duna Buttner, Nicholas A. Pudlo, Matthew K. Schnizlein, Vincent B. Young, Harry Brumer, Thomas M. Schmidt, Nicolas Terrapon, Vincent Lombard, Bernard Henrissat, Bruce Hamaker, Emiley A. Eloe-Fadrosh, Ashootosh Tripathi, Phillip B. Pope, Eric C. Martens
Publikováno v:
Nature Microbiology
Nature Microbiology, 2022, 7 (4), pp.556-569. ⟨10.1038/s41564-022-01093-0⟩
Nature Microbiology, 2022, 7 (4), pp.556-569. ⟨10.1038/s41564-022-01093-0⟩
International audience; Processed foods often include food additives such as xanthan gum, a complex polysaccharide with unique rheological properties, that has established widespread use as a stabilizer and thickening agent. Xanthan gum's chemical st
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::916a86f9a35ee89af42176922e782dba
https://amu.hal.science/hal-03666905
https://amu.hal.science/hal-03666905
Autor:
Matthew P. Ostrowski, Sabina Leanti La Rosa, Benoit J. Kunath, Andrew Robertson, Gabriel Pereira, Live H. Hagen, Neha J. Varghese, Ling Qiu, Tianming Yao, Gabrielle Flint, James Li, Sean McDonald, Duna Buttner, Nicholas A. Pudlo, Matthew K. Schnizlein, Vincent B. Young, Harry Brumer, Thomas Schmidt, Nicolas Terrapon, Vincent Lombard, Bernard Henrissat, Bruce Hamaker, Emiley A Eloe-Fadrosh, Ashootosh Tripathi, Phillip B. Pope, Eric Martens
SummaryThe diets of industrialized countries reflect the increasing use of processed foods, often with the introduction of novel food additives. Xanthan gum is a complex polysaccharide with unique rheological properties that have established its use
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::08b171016ae312aa471032238ea9ff67
https://doi.org/10.1101/2021.06.02.446819
https://doi.org/10.1101/2021.06.02.446819