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Structural, rheological properties and antioxidant activities of polysaccharides from mulberry fruits (Murus alba L.) based on different extraction techniques with superfine grinding pretreatment.
Li, Mo; Li, Tong; Hu, Xinyu; Ren, Guangyu; Zhang, Henan; Wang, Zijian; Teng, Zhengrong; Wu, Rina; Wu, Junrui.
Affiliation
  • Li M; College of Food Science, Shenyang Agricultural University, Shenyang 110866, PR China.
  • Li T; College of Food Science, Shenyang Agricultural University, Shenyang 110866, PR China.
  • Hu X; College of Food Science, Shenyang Agricultural University, Shenyang 110866, PR China.
  • Ren G; College of Food Science, Shenyang Agricultural University, Shenyang 110866, PR China.
  • Zhang H; College of Food Science, Shenyang Agricultural University, Shenyang 110866, PR China.
  • Wang Z; College of Food Science, Shenyang Agricultural University, Shenyang 110866, PR China.
  • Teng Z; College of Food Science, Shenyang Agricultural University, Shenyang 110866, PR China.
  • Wu R; College of Food Science, Shenyang Agricultural University, Shenyang 110866, PR China.. Electronic address: wrn6956@163.com.
  • Wu J; College of Food Science, Shenyang Agricultural University, Shenyang 110866, PR China.. Electronic address: junruiwu@126.com.
Int J Biol Macromol ; 183: 1774-1783, 2021 Jul 31.
Article in En | MEDLINE | ID: mdl-34022314
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Full text: 1 Database: MEDLINE Main subject: Polysaccharides / Morus / Antioxidants Type of study: Prognostic_studies Language: En Journal: Int J Biol Macromol Year: 2021 Type: Article
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Full text: 1 Database: MEDLINE Main subject: Polysaccharides / Morus / Antioxidants Type of study: Prognostic_studies Language: En Journal: Int J Biol Macromol Year: 2021 Type: Article