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Updated: Jun 24, 2025

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发酵对果果果汁中黄色化合物的结构的影响

Dan-Dan Yang1, Wen-Jie Li2, Sheng-Jiao Lei1,3

  • 1College of Biological and Pharmaceutical, China Three Gorges University, Yichang, China.

Preparative biochemistry & biotechnology
|June 10, 2024
PubMed
概括

这项研究从果果汁中分离了五种化合物,将它们转化为稳定的黄色颜料. 微生物发酵增强了果汁的价值,并产生了天然的抗氧化剂.

关键词:
类果子的果汁.发酵 发酵 发酵 发酵天然颜料是一种天然的颜料.核磁共振是一种核磁共振.结构的结构结构的结构.

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