Effects of origin and harvest period on characterisation, structure and antioxidant activity of polysaccharides derived from Porphyra haitanensis

Author:

Ji Chenyang123ORCID,Pan Chuang1,Huang Haichao45,Tao Fengting1,Lin Shanting1,Chen Shengjun1,Qi Bo1,Hu Xiao1ORCID,Yang Xianqing1

Affiliation:

1. Key Laboratory of Aquatic Product Processing Ministry of Agriculture and Rural Affairs National R&D Center for Aquatic Product Processing South China Sea Fisheries Research Institute Chinese Academy of Fishery Sciences Guangzhou 510300 China

2. College of Food Science and Technology Guangdong Ocean University Guangdong Provincial Key Laboratory of Aquatic Product Processing and Safety Guangdong Province Engineering Laboratory for Marine Biological Products Guangdong Provincial Engineering Technology Research Center of Seafood Key Laboratory of Advanced Processing of Aquatic Product of Guangdong Higher Education Institution Zhanjiang 524088 China

3. Collaborative Innovation Center of Seafood Deep Processing Dalian Polytechnic University Dalian 116034 China

4. School of Medical Instrument and Food Engineering University of Shanghai for Science and Technology Shanghai 200093 China

5. East China Sea Fisheries Research Institute Chinese Academy of Fishery Sciences Shanghai 200090 China

Funder

Chinese Academy of Fishery Sciences

Publisher

Wiley

Subject

Industrial and Manufacturing Engineering,Food Science

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