Formation, physicochemical properties, and biological activities of theabrownins

Xiujuan Chen1, Yongyong Wang2, Yue Chen3

  • 1Cooperative Innovation Center of Industrial Fermentation (Ministry of Education & Hubei Province), Key Laboratory of Fermentation Engineering (Ministry of Education), National "111" Center for Cellular Regulation and Molecular Pharmaceutics, Hubei University of Technology, Wuhan 430068, China; School of Life Science and Technology, Wuhan Polytechnic University, Wuhan 430023, China.

Food Chemistry
|April 4, 2024
PubMed

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