Optimization of Enzymatic Extraction Process and in Vitro Hypoglycemic Activity of Blackberry Polysaccharides

被引：0
|
作者：
Duanmu, Chuanyu [1 ,2 ]
Sun, Yang [3 ]
Zhang, Yu [2 ]
Fan, Linlin [2 ]
Zhou, Jianzhong [2 ]
Su, Wei [1 ,2 ]
Luo, Runmeng [2 ]
Zhong, Liang [3 ]
Liu, Xiaoli [1 ,2 ]
机构：
[1] School of Food and Biological Engineering, Jiangsu University, Zhenjiang,212013, China
[2] Institute of Agro-Product Processing, Jiangsu Academy of Agricultural Sciences, Nanjing,210014, China
[3] Jiangsu Youwei Organic Food Co., Ltd., Zhenjiang,212132, China
来源：
Science and Technology of Food Industry | 2024年 / 45卷 / 22期
关键词：
Compendex;
D O I：
10.13386/j.issn1002-0306.2024020032
中图分类号：
学科分类号：
摘要：
Fourier transform infrared spectroscopy
引用
收藏
页码：200 / 207
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