Preparation and characterisation of Qingzhuan dark tea polysaccharide–zinc
Author:
Affiliation:
1. Hubei University of Science and Technology, China
Publisher
FapUNIFESP (SciELO)
Subject
Food Science,Biotechnology
Link
http://www.scielo.br/scielo.php?script=sci_pdf&pid=S0101-20612022000101165&tlng=en
Reference25 articles.
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2. Overview of health risk assessments for zinc;Boreiko C. J.;Journal of Toxicology and Environmental Health. Part A.,2010
3. Compositional analysis and preliminary toxicological evaluation of a tea polysaccharide conjugate;Chen H.;Journal of Agricultural and Food Chemistry,2007
4. Dynamic changes of metabolic profile and taste quality during the long-term aging of Qingzhuan Tea: the impact of storage age;Cheng L.;Food Chemistry,2021
5. Preparation, characterization and bioactivities of Athelia rolfsii exopolysaccharide-zinc complex (AEPS-zinc);Dong J.;International Journal of Biological Macromolecules,2018
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2. A zinc-modified Anemarrhena asphodeloides polysaccharide complex enhances immune activity via the NF-κB and MAPK signaling pathways;International Journal of Biological Macromolecules;2023-09
3. Preparation, characterization and antioxidant activity of cobalt polysaccharides from Qingzhuan Dark Tea;Heliyon;2023-04
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