Effects of Lactobacillus plantarum Fermentation on the Chemical Structure and Antioxidant Activity of Polysaccharides from Bulbs of Lanzhou Lily

Author:

Song Shen12,Liu Xiaoyuan3,Zhao Baotang4,Abubaker Mohamed Aamer25,Huang Yulong12ORCID,Zhang Ji2

Affiliation:

1. Gansu Innovation Center of Fruit and Vegetable Storage and Processing, Agricultural Product Storage and Processing Institute, Gansu Academy of Agricultural Sciences, Lanzhou 730070, China

2. New Rural Development Research Institute of Northwest Normal University, Lanzhou 730070, China

3. Gansu Provincial Maternity and Child-care Hospital, Lanzhou 730050, China

4. College of Food and Science and Engineering, Gansu Agricultural University, Lanzhou 730070, China

5. Department of Biology, Faculty of Education, University of Khartoum, Khartoum 11111, Sudan

Funder

National Natural Science Foundation of China

Agricultural Rural Department Of Gansu Province

Gansu Academy of Agricultural Science

Gansu Province

Publisher

American Chemical Society (ACS)

Subject

General Chemical Engineering,General Chemistry

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