Effects of the Lactobacillus fermentation on Dendrobium officinale polysaccharide: Structural, physicochemical properties and in vitro bioactivities
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Published:2024-10
Issue:
Volume:61
Page:105003
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ISSN:2212-4292
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Container-title:Food Bioscience
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language:en
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Short-container-title:Food Bioscience
Author:
Lin Huasi,
Cheng Yanan,
Liang Lanxi,
Qin Xiaoting,
Dong Xuewen,
Guo Yue,
Yu Qiang,
Zhang Guowen,
Hu XiaoboORCID
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4. Physicochemical characterization, rheological and antioxidant properties of three alkali-extracted polysaccharides from mung bean skin;Chen;Food Hydrocolloids,2022
5. Isolation, structural properties, bioactivities of polysaccharides from Dendrobium officinale Kimura et. Migo: A review;Chen;International Journal of Biological Macromolecules,2021