Preparation Optimization, Characterization, and Antioxidant and Prebiotic Activities of Carboxymethylated Polysaccharides from Jujube

In this study, jujube polysaccharides (JP) were extracted from Jinsixiaozao, and carboxymethylated jujube polysaccharides (CMJP) were prepared. The optimum carboxymethylation conditions optimized by Response Surface Methodology (RSM) were as follows: the reaction temperature was 60°C, the concentrat...

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מידע ביבליוגרפי

Principais autores:	Runfang Feng, Jingjing Kou, Shan Chen, Na Wang, Weiwei Wang, Lili Wang, Huiqiang Wang, Christopher Ference, Mengjun Liu, Changwei Ao, Zhihui Zhao
פורמט:	Artigo
שפה:	Inglês
יצא לאור:	Wiley 2021-01-01
סדרה:	Journal of Food Quality
גישה מקוונת:	http://dx.doi.org/10.1155/2021/3268149
תגים:	הוספת תג אין תגיות, היה/י הראשונ/ה לתייג את הרשומה!