Effect of Lactobacillus plantarum NCU116 Fermentation on Asparagus officinalis Polysaccharide: Characterization, Antioxidative, and Immunoregulatory Activities-Reference-Cited by-同舟云学术

Effect of Lactobacillus plantarum NCU116 Fermentation on Asparagus officinalis Polysaccharide: Characterization, Antioxidative, and Immunoregulatory Activities

Published:2018-09-25 Issue:41 Volume:66 Page:10703-10711
ISSN:0021-8561
Container-title:Journal of Agricultural and Food Chemistry
language:en
Short-container-title:J. Agric. Food Chem.

Author:

Zhang Zhi-Hong¹,Fan Song-Tao¹,Huang Dan-Fei¹,Yu Qiang¹,Liu Xiao-Zhen²,Li Chang¹,Wang Sunan³,Xiong Tao¹,Nie Shao-Ping¹,Xie Ming-Yong¹^ORCID

Affiliation:

1. State Key Laboratory of Food Science and Technology, China-Canada Joint Lab of Food Science and Technology (Nanchang), Nanchang University, 235 Nanjing East Road, Nanchang 330047, China

2. Dongguan University of Technology, Dongguan 523808, China

3. Canadian Food and Wine Institute, Niagara College, 135 Taylor Road, Niagara-on-the-Lake, Ontario L0S 1J0, Canada

Funder

Ministry of Science and Technology of the People's Republic of China

Jiangxi Provincial Major Program of Research and Development Foundation

Collaborative Project in Agriculture and Food Field between China and Canada

State Key Laboratory of Food Science and Technology, Nanchang University

Jiangxi Province

Publisher

American Chemical Society (ACS)

Subject

General Agricultural and Biological Sciences,General Chemistry