Changes in the content of 5-hydroxymethylfurfural in four different types of foods during in vitro gastrointestinal digestion

ZENG Rui; ZOU Yueyu; WANG Ge; OU Shiyi

doi:10.13995/j.cnki.11-1802/ts.017173

Changes in the content of 5-hydroxymethylfurfural in four different types of foods during in vitro gastrointestinal digestion

ZENG Rui, ZOU Yueyu, WANG Ge, OU Shiyi

Food and Fermentation Industries ›› 2019, Vol. 45 ›› Issue (1) : 83-87.

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Food and Fermentation Industries ›› 2019, Vol. 45 ›› Issue (1) : 83-87. DOI: 10.13995/j.cnki.11-1802/ts.017173

Changes in the content of 5-hydroxymethylfurfural in four different types of foods during in vitro gastrointestinal digestion

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{{article.zuoZheEn_L}}. {{article.title_en}}[J]. {{journal.qiKanMingCheng_EN}}, 2019, 45(1): 83-87 https://doi.org/10.13995/j.cnki.11-1802/ts.017173

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Received	Published
2017-02-27	2019-01-15
Issue Date
2019-02-01

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