A comparison study on structure-function relationship of polysaccharides obtained from sea buckthorn berries using different methods: antioxidant and bile acid-binding capacity-Reference-Cited by-同舟云学术

A comparison study on structure-function relationship of polysaccharides obtained from sea buckthorn berries using different methods: antioxidant and bile acid-binding capacity

Published:2024-01 Issue:1 Volume:13 Page:494-505
ISSN:2097-0765
Container-title:Food Science and Human Wellness
language:en
Short-container-title:

Author:

Li Qiaoyun,Dou Zuman,Duan Qingfei,Chen Chun,Liu Ruihai,Jiang Yueming,Yang Bao,Fu Xiong

Publisher

Tsinghua University Press

Reference54 articles.

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5. Effect of different drying methods on the product quality and bioactive polysaccharides of bitter gourd (Momordica charantia L.) slices;J.K. Yan;Food Chem.,2019

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