首页|期刊导航|食品科学与人类健康（英文）|Structure variety and its effects on biological activity of tea polysaccharides

Structure variety and its effects on biological activity of tea polysaccharides

Ting Hu Peng Wu Jianfeng Zhan Weixin Wang Junfeng Shen Meiyan Wang Chi-Tang Ho Shiming Li

食品科学与人类健康（英文）2022，Vol.11Issue(3)：587-597,11.

Structure variety and its effects on biological activity of tea polysaccharides

Ting Hu ¹Peng Wu ¹Jianfeng Zhan ¹Weixin Wang ¹Junfeng Shen ¹Meiyan Wang ²Chi-Tang Ho ³Shiming Li¹

作者信息

1. Hubei Key Laboratory of Economic Forest Germplasm Improvement and Resources Comprehensive Utilization,Huanggang Normal University,Huanggang 438000,China
2. School of Biotechnology and Food Science,Tianjin University of Commerce,Tianjin 300134,China
3. Department of Food Science,Rutgers University,NJ 08901,USA
折叠

摘要

关键词

Tea polysaccharides/Structure variety/Bioactivities/Relationship/Influencing factors

Key words

Tea polysaccharides/Structure variety/Bioactivities/Relationship/Influencing factors

引用本文复制引用

Ting Hu,Peng Wu,Jianfeng Zhan,Weixin Wang,Junfeng Shen,Meiyan Wang,Chi-Tang Ho,Shiming Li..Structure variety and its effects on biological activity of tea polysaccharides[J].食品科学与人类健康（英文）,2022,11(3):587-597,11.

基金项目

This work was supported by Hubei Science and Technology Plan Key Project(G2019ABA100),Assessment and Comprehensive Utilization of Characteristic Biological Resources in Dabie Mountains(4022019006),Natural Science Fund of Hubei Province(2019CFB395). （G2019ABA100）

食品科学与人类健康（英文）

访问量0

下载量0

段落导航