トレハロース
1. trehalose (used in foods as a sweetener, stabilizer and flavor enhancer) (stabiliser) (flavour)
2. TrehaloseTrehalose, also known as mycose or tremalose, is a natural alpha-linked disaccharide formed by an α,α-1,1-glucoside bond between two α-glucose units. In 1832, H.A.L. Wiggers discovered trehalose in an ergot of rye, and in 1859 Marcellin Berthelot isolated it from trehala manna, a substance made by weevils, and named it trehalose. It can be synthesised by bacteria, fungi, plants, and invertebrate animals.
Read “Trehalose” on English Wikipedia
Read “トレハロース” on Japanese Wikipedia
Read “Trehalose” on DBpedia
Read “Trehalose” on English Wikipedia
Read “トレハロース” on Japanese Wikipedia
Read “Trehalose” on DBpedia
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