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Updated: Jul 6, 2025

High-throughput Synthesis of Carbohydrates and Functionalization of Polyanhydride Nanoparticles
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各种寡糖类对素溶解度和其他功能性质的影响:通过梅拉德反应

Zhenghao Li1, Hua Jiang1, Min Guo2

  • 1College of Food Science and Engineering, Qilu University of Technology (Shandong Academy of Sciences), Jinan 250353, China.

International journal of biological macromolecules
|January 4, 2024
PubMed
概括

素 (CN) 的特性通过与各种寡糖类 (如果寡糖类 (FOS) 和氧寡糖类 (XOS)) 结合而增强. CN-XOS在可溶性和抗氧化活性方面显著改善,在食品和药品中具有潜在的应用.

关键词:
素 素 素 素梅拉德反应是梅拉德反应.橄糖化物 橄糖化物

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