Your browser doesn't support javascript.
loading
Production, physicochemical characteristics, and in vitro biological activities of polysaccharides obtained from fresh bitter gourd (Momordica charantia L.) via room temperature extraction techniques.
Yan, Jing-Kun; Yu, Yun-Bo; Wang, Chun; Cai, Wu-Dan; Wu, Li-Xia; Yang, Yan; Zhang, He-Nan.
Afiliação
  • Yan JK; School of Food & Biological Engineering, Institute of Food Physical Processing, Jiangsu University, Zhenjiang 212013, China. Electronic address: jkyan27@ujs.edu.cn.
  • Yu YB; School of Food & Biological Engineering, Institute of Food Physical Processing, Jiangsu University, Zhenjiang 212013, China.
  • Wang C; School of Food & Biological Engineering, Institute of Food Physical Processing, Jiangsu University, Zhenjiang 212013, China.
  • Cai WD; School of Food & Biological Engineering, Institute of Food Physical Processing, Jiangsu University, Zhenjiang 212013, China.
  • Wu LX; School of Food & Biological Engineering, Institute of Food Physical Processing, Jiangsu University, Zhenjiang 212013, China.
  • Yang Y; National Engineering Research Center of Edible Fungi, Key Laboratory of Edible Fungi Resources and Utilization (South), Ministry of Agriculture, China; Institute of Edible Fungi, Shanghai Academy of Agricultural Sciences, Shanghai 201403, China.
  • Zhang HN; National Engineering Research Center of Edible Fungi, Key Laboratory of Edible Fungi Resources and Utilization (South), Ministry of Agriculture, China; Institute of Edible Fungi, Shanghai Academy of Agricultural Sciences, Shanghai 201403, China. Electronic address: henanhaoyun@126.com.
Food Chem ; 337: 127798, 2021 Feb 01.
Article em En | MEDLINE | ID: mdl-32799166

Texto completo: 1 Base de dados: MEDLINE Assunto principal: Polissacarídeos / Momordica charantia / Fracionamento Químico Idioma: En Ano de publicação: 2021 Tipo de documento: Article

Texto completo: 1 Base de dados: MEDLINE Assunto principal: Polissacarídeos / Momordica charantia / Fracionamento Químico Idioma: En Ano de publicação: 2021 Tipo de documento: Article