Preparation, characterisation and antioxidant activities of litchi (Litchi chinensis Sonn .) polysaccharides extracted by ultra-high pressure
Author:
Affiliation:
1. School of Food Science and Engineering; South China University of Technology; Guangzhou 510641 China
2. Centre for Food Research and Innovation; Department of Wine, Food and Molecular Biosciences; Lincoln University; Lincoln 85084 New Zealand
Funder
National Natural Science Foundation of China
Guangdong Science and Technology Department
Publisher
Wiley
Subject
Industrial and Manufacturing Engineering,Food Science
Link
http://onlinelibrary.wiley.com/wol1/doi/10.1111/ijfs.13447/fullpdf
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