PDF
Cite
Share

facebook

twitter

google

linkedin

Issue 03

Turn off MathJax

Article Contents

References

Science and Technology of Food Industry > 2009 > (03): 199-201.

PDF (740 KB)

More Information

Graphical Abstract

Abstract

FullText(HTML)

References (0)

References

[1]	JING Yongshuai, YUAN Xinru, DAI Lixia, ZHANG Ruijuan, ZHANG Hao, ZHENG Yuguang, WU Lanfang. Optimization of Cellulase Synergistic Ultrasonic-Assisted Extraction of Polysaccharide from Glehniae Radix and Its Physicochemical Properties and Immunomodulatory Activity[J]. Science and Technology of Food Industry, 2022, 43(14): 185-193. DOI: 10.13386/j.issn1002-0306.2021100033
[2]	WANG Kun-lun, LI Jia-lei, XIE Xue-jun, Gao Yang, GUAN Li-jun, YAN Song. Cellulase Assisted Ultrasound Extraction of Pueraria Polysaccharides and Its DPPH Free Radical Scavenging Ability[J]. Science and Technology of Food Industry, 2019, 40(20): 174-179,187. DOI: 10.13386/j.issn1002-0306.2019.20.028
[3]	XU Fang, WU Yu-long, WANG Qiao-na, FU Ai-ye, WANG Zhen-jiong, WANG Ren-lei, HUA Chun. Optimization of extraction technology of polysaccharide from roots of Cichorium intybus L.by ultrasound assisted with enzyme hydrolysis[J]. Science and Technology of Food Industry, 2017, (09): 168-173. DOI: 10.13386/j.issn1002-0306.2017.09.024
[4]	CHEN Chao, YUE Chong-hui, WANG Yan-fei, ZANG Xiao-dan, LIU Peng, YU Guo-ping. Ultrasonic-assisted enzymatic method extraction of polysaccharide from Armillaria mellea[J]. Science and Technology of Food Industry, 2017, (08): 222-226. DOI: 10.13386/j.issn1002-0306.2017.08.035
[5]	JIANG Meng-ru, WANG Xi-chang, HU Xiao-qian, TAO Ning-ping. Optimization of cellulase extraction of Sparassis crispa polysaccharides using response surface methodology[J]. Science and Technology of Food Industry, 2016, (20): 201-205. DOI: 10.13386/j.issn1002-0306.2016.20.031
[6]	WANG Jian- hong, LI Di. Study on the extraction technology of polysaccharide in water chestnut peel by cellulase[J]. Science and Technology of Food Industry, 2016, (05): 248-251. DOI: 10.13386/j.issn1002-0306.2016.05.040