Effects of drying on the structural characteristics and antioxidant activities of polysaccharides from Stropharia rugosoannulata
Author:
Funder
Agricultural Science and Technology Innovation Center of Hubei Province
Postdoctoral Research Foundation of China
Publisher
Springer Science and Business Media LLC
Subject
Food Science
Link
https://link.springer.com/content/pdf/10.1007/s13197-021-05120-6.pdf
Reference44 articles.
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2. Benzie IFF, Strain JJ (1996) The Ferric Reducing Ability of Plasma (FRAP) as a Measure of “Antioxidant Power”: The FRAP Assay. Anal Biochem 239(1):70–76
3. Chen L, Huang G (2019) The antioxidant activity of derivatized cushaw polysaccharides. Int J Biol Macromol 128:1–4
4. Chen L, Zhou Y, He Z, Liu Q, Lai S, Yang H (2018) Effect of exogenous ATP on the postharvest properties and pectin degradation of mung bean sprouts (Vigna radiata). Food Chem 251:9–17
5. Chen G, Li C, Wang S, Mei X, Zhang H, Kan J (2019) Characterization of physicochemical properties and antioxidant activity of polysaccharides from shoot residues of bamboo (Chimonobambusa quadrangularis): effect of drying procedures. Food Chem 292:281–293
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