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Structural Analysis and Antioxidant Activity of Extracellular Polysaccharides Extracted from Culinary-Medicinal White Jelly Mushroom Tremella fuciformis (Tremellomycetes) Conidium Cells.
Zheng, Qianwang; He, Bao-Lin; Wang, Jiu-Ying; Huang, Shi-Shi; Zou, Yuan; Wei, Tao; Ye, Zhiwei; Guo, Liqiong; Lin, Jun-Fang.
Afiliación
  • Zheng Q; Institute of Food Biotechnology and College of Food Science, South China Agricultural University, Guangzhou, Guangdong, China; Research Center for Micro-Ecological Agent Engineering and Technology of Guangdong Province, Guangzhou, China.
  • He BL; College of Food Science & Institute of Food Biotechnology, South China Agriculture University, Guangzhou 510640, P.R. China; Research Center for Micro-Ecological Agent Engineering and Technology of Guangdong Province, Guangzhou 510640, P.R. China.
  • Wang JY; College of Food Science & Institute of Food Biotechnology, South China Agriculture University, Guangzhou 510640, P.R. China; Research Center for Micro-Ecological Agent Engineering and Technology of Guangdong Province, Guangzhou 510640, P.R. China.
  • Huang SS; College of Food Science & Institute of Food Biotechnology, South China Agriculture University, Guangzhou 510640, P.R. China; Research Center for Micro-Ecological Agent Engineering and Technology of Guangdong Province, Guangzhou 510640, P.R. China.
  • Zou Y; College of Food Science & Institute of Food Biotechnology, South China Agriculture University, Guangzhou 510640, P.R. China; Research Center for Micro-Ecological Agent Engineering and Technology of Guangdong Province, Guangzhou 510640, P.R. China.
  • Wei T; Institute of Food Biotechnology and College of Food Science, South China Agricultural University, Guangzhou, Guangdong, China; Research Center for Micro-Ecological Agent Engineering and Technology of Guangdong Province, Guangzhou, China.
  • Ye Z; College of Food Science and Institute of Food Biotechnology, South China Agriculture University, Guangzhou 510642, China; Research Center for Micro-Ecological Agent Engineering and Technology of Guangdong Province, Guangzhou 510642, China.
  • Guo L; Department of Bioengineering, College of Food Science & Institute of Food Biotechnology, South China Agricultural University, Guangzhou 510640, China; Research Center for Micro-Ecological Agent Engineering and Technology of Guangdong Province, Guangzhou 510640, China.
  • Lin JF; Department of Bioengineering, College of Food Science & Institute of Food Biotechnology, South China Agricultural University, Guangzhou 510640, China; Research Center for Micro-Ecological Agent Engineering and Technology of Guangdong Province, Guangzhou 510640, China.
Int J Med Mushrooms ; 22(5): 489-500, 2020.
Article en En | MEDLINE | ID: mdl-32749103
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Texto completo: 1 Colección: 01-internacional Base de datos: MEDLINE Asunto principal: Polisacáridos / Basidiomycota / Antioxidantes Idioma: En Revista: Int J Med Mushrooms Año: 2020 Tipo del documento: Article País de afiliación: China
Texto completo
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Texto completo: 1 Colección: 01-internacional Base de datos: MEDLINE Asunto principal: Polisacáridos / Basidiomycota / Antioxidantes Idioma: En Revista: Int J Med Mushrooms Año: 2020 Tipo del documento: Article País de afiliación: China