Response Surface Optimization of Crude Polysaccharides from Grey Oyster Mushroom (Pleurotus sajor-caju (Fr.) Singer) Using Pressurized Hot Water Extraction-Reference-Cited by-同舟云学术

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Response Surface Optimization of Crude Polysaccharides from Grey Oyster Mushroom (Pleurotus sajor-caju (Fr.) Singer) Using Pressurized Hot Water Extraction

Published:2021-10-14 Issue: Volume: Page:
ISSN:
Container-title:Foods 2021
language:
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Author:

Sakdasri Winatta^ORCID,Arnutpongchai Panisara,Phonsavat Supasuta,Sawangkeaw Ruengwit^ORCID

Publisher

MDPI

Link

https://www.mdpi.com/2673-9976/6/1/32/pdf

Reference7 articles.

1. Studies on some physiological, cultural and postharvest aspects of oyster mushroom, Pleurotus eous (Berk.) sacc;Eswaran;Trop. Agric. Res.,2000

2. Beta Glucan: A Valuable Functional Ingredient in Foods

3. Pressurized hot water extraction (PHWE)

4. Pressurized liquid method for fucoxanthin extraction from Eisenia bicyclis (Kjellman) Setchell

5. Pressurized Liquid Extraction

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