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Digestive properties and prebiotic activity of garlic saccharides with different-molecular-weight obtained by acidolysis.
Zhao, Renjie; Qiu, Zhichang; Bai, Xinyan; Xiang, Lu; Qiao, Yiteng; Lu, Xiaoming.
Afiliação
  • Zhao R; Key Laboratory of Food Processing Technology and Quality Control of Shandong Higher Education Institutes, College of Food Science and Engineering, Shandong Agricultural University, 61 Daizong Street, Tai'an, 271018, Shandong, PR China.
  • Qiu Z; Key Laboratory of Food Processing Technology and Quality Control of Shandong Higher Education Institutes, College of Food Science and Engineering, Shandong Agricultural University, 61 Daizong Street, Tai'an, 271018, Shandong, PR China.
  • Bai X; Key Laboratory of Food Processing Technology and Quality Control of Shandong Higher Education Institutes, College of Food Science and Engineering, Shandong Agricultural University, 61 Daizong Street, Tai'an, 271018, Shandong, PR China.
  • Xiang L; Key Laboratory of Food Processing Technology and Quality Control of Shandong Higher Education Institutes, College of Food Science and Engineering, Shandong Agricultural University, 61 Daizong Street, Tai'an, 271018, Shandong, PR China.
  • Qiao Y; Key Laboratory of Food Processing Technology and Quality Control of Shandong Higher Education Institutes, College of Food Science and Engineering, Shandong Agricultural University, 61 Daizong Street, Tai'an, 271018, Shandong, PR China.
  • Lu X; Key Laboratory of Food Processing Technology and Quality Control of Shandong Higher Education Institutes, College of Food Science and Engineering, Shandong Agricultural University, 61 Daizong Street, Tai'an, 271018, Shandong, PR China.
Curr Res Food Sci ; 5: 2033-2044, 2022.
Article em En | MEDLINE | ID: mdl-36337912
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Texto completo: 1 Coleções: 01-internacional Base de dados: MEDLINE Idioma: En Revista: Curr Res Food Sci Ano de publicação: 2022 Tipo de documento: Article
Texto completo
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XML
PubMed Links
Buscar no Google

Texto completo: 1 Coleções: 01-internacional Base de dados: MEDLINE Idioma: En Revista: Curr Res Food Sci Ano de publicação: 2022 Tipo de documento: Article