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通过特定位点的葡萄糖化增强氧醇的稳定性.

Hiroyuki Ohashi1, Daisuke Koma1, Takashi Ohmoto1

  • 1Osaka Research Institute of Industrial Science and Technology, Osaka-City, Osaka, 536-8553, Japan.

Carbohydrate research
|July 22, 2025
PubMed
概括

糖化增强了氧醇 (HT) 的稳定性,这是一个有益的橄化合物. 特定的糖附着物,特别是在para位置,保护HT免受氧化,使其在食品和健康应用中使用.

关键词:
葡萄糖基酶化是什么? 葡萄糖基酶化是什么氧铁醇的使用方法氧铁醇的葡萄糖化物.稳定性增强 增强稳定性的增强

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