Effects of enzymatic hydrolysis on the structural, rheological, and functional properties of mulberry leaf polysaccharide
出版年份 2021 全文链接
标题
Effects of enzymatic hydrolysis on the structural, rheological, and functional properties of mulberry leaf polysaccharide
作者
关键词
Morus alba, L., Enzymatic hydrolysis, Characterization, Antioxidant activity, Prebiotic activity
出版物
FOOD CHEMISTRY
Volume 355, Issue -, Pages 129608
出版商
Elsevier BV
发表日期
2021-03-19
DOI
10.1016/j.foodchem.2021.129608
参考文献
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