Enzymatic degradation, antioxidant and rheological properties of a sphingan WL gum from Sphingomonas sp. WG
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Title
Enzymatic degradation, antioxidant and rheological properties of a sphingan WL gum from Sphingomonas sp. WG
Authors
Keywords
Sphingomonas, sp. WG, Sphingan WL gum, Lyase WelR, Molecular weight, Rheological property, Antioxidant activity
Journal
INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES
Volume 210, Issue -, Pages 622-629
Publisher
Elsevier BV
Online
2022-05-02
DOI
10.1016/j.ijbiomac.2022.04.218
References
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