Purification and antioxidant and anti‐Inflammatory activity of extracellular polysaccharopeptide from sanghuang mushroom, Sanghuangporus lonicericola-Reference-Cited by-同舟云学术

Purification and antioxidant and anti‐Inflammatory activity of extracellular polysaccharopeptide from sanghuang mushroom, Sanghuangporus lonicericola

Published:2020-08-26 Issue:3 Volume:101 Page:1009-1020
ISSN:0022-5142
Container-title:Journal of the Science of Food and Agriculture
language:en
Short-container-title:J Sci Food Agric

Author:

Zuo Kang¹²³,Tang Kaijing¹²³,Liang Yue¹²³,Xu Yifan¹²³,Sheng Kangliang¹²³,Kong Xiaowei¹²³,Wang Jingmin¹²³,Zhu Fenfang¹²³,Zha Xiangdong¹²³,Wang Yongzhong¹²³⁴^ORCID

Affiliation:

1. School of Life Sciences, Anhui University Hefei China

2. Key Laboratory of Human Microenvironment and Precision Medicine of Anhui Higher Education Institutes, Anhui University Hefei China

3. Anhui Key Laboratory of Modern Biomanufacturing Hefei China

4. Institute of Physical Science and Information Technology, Anhui University Hefei China

Funder

National Natural Science Foundation of China

Publisher

Wiley

Subject

Nutrition and Dietetics,Agronomy and Crop Science,Food Science,Biotechnology

Link

https://onlinelibrary.wiley.com/doi/pdf/10.1002/jsfa.10709

Reference43 articles.

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3. Anti-inflammatory properties of edible mushrooms: A review

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5. Antioxidant and Anti-Inflammatory Properties of an Extract Rich in Polysaccharides of the Mushroom Polyporus dermoporus

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