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羧甲基化和磷酸化凝胶多糖的制备及结构与 抗氧化活性对比分析研究.

Authors :
慈璐雨
倪天颖
蓝蔚冰
Source :
Food & Fermentation Industries; 8/25/2024, Vol. 50 Issue 16, p249-255, 7p
Publication Year :
2024

Abstract

<i>Copyright of Food & Fermentation Industries is the property of Food & Fermentation Industries and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract.</i> (Copyright applies to all Abstracts.)

Details

Language :
Chinese
ISSN :
0253990X
Volume :
50
Issue :
16
Database :
Complementary Index
Journal :
Food & Fermentation Industries
Publication Type :
Academic Journal
Accession number :
179797487
Full Text :
https://doi.org/10.13995/j.cnki.11-1802/ts.036884