Enzymatic degradation, antioxidant and rheological properties of a sphingan WL gum from Sphingomonas sp. WG.

Autor: Li, Benchao1 (AUTHOR), Li, Hui1 (AUTHOR), Liu, Jianlin1 (AUTHOR), Zhang, Zaimei1 (AUTHOR), Chen, Mengqi1 (AUTHOR), Yue, Lin1 (AUTHOR), Lu, Wei1 (AUTHOR), Ji, Sixue1 (AUTHOR), Wang, Dong1 (AUTHOR), Zhu, Hu1,2,3 (AUTHOR) zhuhu@fjnu.edu.cn, Wang, Jiqian1 (AUTHOR) jqwang@upc.edu.cn
Zdroj: International Journal of Biological Macromolecules. Jun2022, Vol. 210, p622-629. 8p.
Databáze: Academic Search Ultimate
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