Open AccessAntibacterial Properties of Melanoidins Produced from Various Combinations of Maillard Reaction against Pathogenic Bacteria
Author(s) -
Satoshi Kukuminato,
Kento Koyama,
Shigenobu Koseki
Publication year - 2021
Publication title -
microbiology spectrum
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 2.502
H-Index - 51
ISSN - 2165-0497
DOI - 10.1128/spectrum.01142-21
Subject(s) - melanoidin , maillard reaction , chemistry , xylose , food science , phenylalanine , antimicrobial , listeria monocytogenes , bacteria , biochemistry , amino acid , fermentation , biology , organic chemistry , genetics
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