Rheological, antibacterial, antioxidant properties of D-mannitol-induced highly viscous succinoglycans produced by Sinorhizobium meliloti Rm 1021-Reference-Cited by-同舟云学术

Rheological, antibacterial, antioxidant properties of D-mannitol-induced highly viscous succinoglycans produced by Sinorhizobium meliloti Rm 1021

Published:2024-02 Issue: Volume:147 Page:109346
ISSN:0268-005X
Container-title:Food Hydrocolloids
language:en
Short-container-title:Food Hydrocolloids

Author:

Kim Yohan,Park Sohyun,Kim Jaeyul,Jeong Jae-pil,Jung Seunho

Funder

Ministry of Trade, Industry and Energy

Ministry of Science, ICT and Future Planning

National Research Foundation of Korea

Publisher

Elsevier BV

Subject

General Chemical Engineering,General Chemistry,Food Science

Reference74 articles.

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3. Edifying the strategy for the finest extraction of succinoglycan from Rhizobium radiobacter strain CAS;Andhare;Applied Biological Chemistry,2017

4. Optimization of succinoglycan hydrocolloid production by Agrobacterium radiobacter grown in sugar beet molasses and investigation of its physicochemical characteristics;Bakhtiyari;Food Hydrocolloids,2015

5. Regulation of succinoglycan and galactoglucan biosynthesis in Sinorhizobium meliloti;Becker;Journal of Molecular Microbiology and Biotechnology,2002

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