Optimization extraction of polysaccharide from Tunisian Zizyphus lotus fruit by response surface methodology: Composition and antioxidant activity

Published 2016 View Full Article

Authors

Keywords

Zizyphus lotus, fruit, Polysaccharide, Response surface methodology, Chemical analysis, Average molecular weight, Antioxidant property

Journal

FOOD CHEMISTRY

Volume 212, Issue -, Pages 476-484

Publisher

Elsevier BV

Online

2016-06-03

DOI

10.1016/j.foodchem.2016.06.004

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