首页|期刊导航|食品科学与人类健康（英文）|Study on the structure characterization and moisturizing effect of Tremella polysaccharide fermented from GCMCC5.39

Study on the structure characterization and moisturizing effect of Tremella polysaccharide fermented from GCMCC5.39

Meng Yang Zilong Zhang Yan He Chengliang Li Jinmei Wang Xia Ma

食品科学与人类健康（英文）2021，Vol.10Issue(4)：471-479,9.

Study on the structure characterization and moisturizing effect of Tremella polysaccharide fermented from GCMCC5.39

Meng Yang ¹Zilong Zhang ²Yan He ¹Chengliang Li ³Jinmei Wang ⁴Xia Ma¹

作者信息

1. School of Perfume and Aroma Technology,Shanghai Institute of Technology,Shanghai 201418,China
2. Shanghai International Travel Healthcare Center,Shanghai Customs District P.R.China,Shanghai 200335,China
3. Laibo Pharmaceutical Technology(Shanghai)Co.Ltd Shanghai 201418,China
4. National R&D Center for Edible Fungus Processing Technology,Henan University,Kaifeng 475004,China
折叠

摘要

关键词

Polysaccharide/Tremella spp./Structure identification/Moisturizing

Key words

Polysaccharide/Tremella spp./Structure identification/Moisturizing

引用本文复制引用

Meng Yang,Zilong Zhang,Yan He,Chengliang Li,Jinmei Wang,Xia Ma..Study on the structure characterization and moisturizing effect of Tremella polysaccharide fermented from GCMCC5.39[J].食品科学与人类健康（英文）,2021,10(4):471-479,9.

基金项目

We gratefully acknowledge the financial support from the Open Project Program of National R&D Center for Edible Fungus Processing Technology(20200110)and Shanghai Science and Technology Commission Project(18495810900). （20200110）

食品科学与人类健康（英文）

访问量0

下载量0

段落导航