Functional Properties of Maillard Reaction Products in Food: Antimicrobial Activity of Aminoreductone against Pathogenic Bacteria

Article de revue

Avec comité de lecture

Vu Thu Trang, Vu Hong Son, Lam Xuan Thanh, Samira Sarter, Tomoko Shimamura, Hiroyuki Uked, Hiroaki Takeuchi et Kochi University School of Medicine

Food science and technology research, Vol.19(5), pp.833-841

2013

Indicateurs

1 Consultations de la notice

Titre: Functional Properties of Maillard Reaction Products in Food: Antimicrobial Activity of Aminoreductone against Pathogenic Bacteria
Créateurs - sans rôle: Vu Thu Trang
Vu Hong Son
Lam Xuan Thanh
Samira Sarter
Tomoko Shimamura
Hiroyuki Uked
Hiroaki Takeuchi
Kochi University School of Medicine
Détails de publication: Food science and technology research, Vol.19(5), pp.833-841
Nombre de pages: 9
Identifiants: 99162802709311
Unité académique: Institut des Sciences de l'Evolution - Montpellier - ISEM
Langue: English
Type de ressource: Journal article