Use of Naringinase to Modify the Sensory Quality of Foods and Increase the Bioavailability of Flavonoids: A Systematic Review
As a complex of enzymes α-<span style="font-variant: small-caps;">l</span>-rhamnosidase and β-<span style="font-variant: small-caps;">d</span>-glucosidase, naringinase catalyzes the deglycosylation of flavonoids. According to the PRISMA method, a systemati...
Saved in:
| Main Authors: | , |
|---|---|
| Format: | Article |
| Language: | English |
| Published: |
MDPI AG
2025-05-01
|
| Series: | Molecules |
| Subjects: | |
| Online Access: | https://www.mdpi.com/1420-3049/30/11/2376 |
| Tags: |
Add Tag
No Tags, Be the first to tag this record!
|