Figure 5 | Scientific Reports

Figure 5

From: Characterization of Maillard reaction products micro/nano-particles present in fermented soybean sauce and vinegar

Figure 5

Influence of Luhua soybean sauce (LSNPs), Haitian soy sauce (HSNPs), Qiaoxifu sauce (QSNPs), Luhua vinegar (LVNPs), Zilin mature vinegar (ZVNPs), Qiaoxifu vinegar (QVNPs), and melanoidin (MNPs) nanoparticles on the viability of human intestinal epithelial cells Caco-2 cells. Incubation time was 12 (a) and 24 h (b), and nanoparticles concentration ranged between 50 and 400 μg/mL.

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