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Composition analysis of acid hydrolysates from Cucurbita moschata Duch.polysaccharides and their effect on oxidative stress resistance of Caenorhabditis elegans

Wen Jiang Yakun Zhang Jiangying Zeng Jing Yao Aoxue Lu Zhiyu Fang Ge Wang Weimin Wang Yongjun Zhang

食品科学与人类健康(英文)2023，Vol.12Issue(3)：P.795-800,6.

食品科学与人类健康(英文)2023，Vol.12Issue(3)：P.795-800,6.DOI:10.1016/j.fshw.2022.09.014

Composition analysis of acid hydrolysates from Cucurbita moschata Duch.polysaccharides and their effect on oxidative stress resistance of Caenorhabditis elegans

Wen Jiang ¹Yakun Zhang ¹Jiangying Zeng ¹Jing Yao ¹Aoxue Lu ¹Zhiyu Fang ¹Ge Wang ²Weimin Wang ¹Yongjun Zhang¹

作者信息

1. Key Laboratory of Specialty Agri-Product Quality and Hazard Controlling Technology of Zhejiang Province,College of Life Sciences,China Jiliang University,Hangzhou 310018,China
2. College of Modern Science and Technology,China Jiliang University,Hangzhou 310018,China
折叠

摘要

关键词

Chinese traditional starter/Fermentation characteristics/Thermal processing/Allergenicity/Wheat matrix

分类

轻工纺织

引用本文复制引用

Wen Jiang,Yakun Zhang,Jiangying Zeng,Jing Yao,Aoxue Lu,Zhiyu Fang,Ge Wang,Weimin Wang,Yongjun Zhang..Composition analysis of acid hydrolysates from Cucurbita moschata Duch.polysaccharides and their effect on oxidative stress resistance of Caenorhabditis elegans[J].食品科学与人类健康(英文),2023,12(3):P.795-800,6.

基金项目

supported by the Key R&D Projects of Department of Science and Technology of Zhejiang Province(2020C02035)。（2020C02035）

食品科学与人类健康(英文)

OACSCD

ISSN：2097-0765

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