Zobrazeno 1 - 2
of 2
pro vyhledávání: '"Yingjun Zhuang"'
Publikováno v:
Foods, Vol 13, Iss 8, p 1232 (2024)
Epigallocatechin gallate (EGCG), the key constituent of tea polyphenols, presents challenges in terms of its lipid solubility, stability, and bioavailability because of its polyhydroxy structure. Consequently, structural modifications are imperative
Externí odkaz:
https://doaj.org/article/37a5419605e84b809c1f04285bdcfff5
Publikováno v:
Foods, Vol 12, Iss 11, p 2103 (2023)
The Maillard reaction (MR) is a complicated chemical process that has been extensively studied. Harmful chemicals known as advanced glycation end products (AGEs), with complex structures and stable chemical characteristics, are created during the fin
Externí odkaz:
https://doaj.org/article/5844c850ad584e0d8c42706ff13d46c1