Extraction, purification, and structural characteristics of polysaccharide from roasted beans of Coffea arabica
ObjectiveTo study the composition and structural characteristics of polysaccharides from roasted beans of Coffea arabica.MethodsRoasted beans of C. arabica were used as raw materials. The hot water extraction combined with alcohol precipitation method was optimized using the response surface methodo...
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| Autori principali: | , , , , |
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| Natura: | Artigo |
| Lingua: | Inglês |
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The Editorial Office of Food and Machinery
2025-04-01
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| Serie: | Shipin yu jixie |
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| Accesso online: | http://ifoodmm.com/spyjx/article/html/202504008?st=article_issue |
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