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Publikováno v:
Food Science and Technology v.42 2022
Food Science and Technology (Campinas)
Sociedade Brasileira de Ciência e Tecnologia de Alimentos (SBCTA)
instacron:SBCTA
Food Science and Technology, Volume: 42, Article number: e17822, Published: 02 MAY 2022
Food Science and Technology (Campinas)
Sociedade Brasileira de Ciência e Tecnologia de Alimentos (SBCTA)
instacron:SBCTA
Food Science and Technology, Volume: 42, Article number: e17822, Published: 02 MAY 2022
In this study, we extracted lotus root polysaccharide (LRP) and synthesized carboxymethylated lotus root polysaccharide (CM-LRP) using response surface methodology (RSM). The monosaccharide component of LRP was analyzed by pre-column derivatization h
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::2b2d7e2056f3ad10287b84be1b5ca21b
http://old.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612022000101105
http://old.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612022000101105