Effects of enzymatic hydrolysis on the structural, rheological, and functional properties of mulberry leaf polysaccharide
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Title
Effects of enzymatic hydrolysis on the structural, rheological, and functional properties of mulberry leaf polysaccharide
Authors
Keywords
Morus alba, L., Enzymatic hydrolysis, Characterization, Antioxidant activity, Prebiotic activity
Journal
FOOD CHEMISTRY
Volume 355, Issue -, Pages 129608
Publisher
Elsevier BV
Online
2021-03-19
DOI
10.1016/j.foodchem.2021.129608
References
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