多糖
糖苷键
化学
萃取(化学)
色谱法
抗氧化剂
食品科学
生物化学
酶
作者
Chun Chen,Ping-ping Wang,Qiang Huang,Lijun You,Rui Hai Liu,Mouming Zhao,Xiong Fu,Zhi-Gang Luo
出处
期刊:Food & Function
[The Royal Society of Chemistry]
日期:2019-01-01
卷期号:10 (6): 3684-3695
被引量:102
摘要
The characteristics and hypoglycemic and antioxidant activities of mulberry fruit polysaccharides obtained by the hot water (MFPh)-, ultrasonic (MFPu)-, acid (MFPc)- and alkali (MFPa)-assisted extraction methods were investigated.
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