The Effects of Ultrasound on the Extraction, Physicochemical Properties and Antioxidant Activities of Polysaccharide from Ganoderma atrum

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Published inGums and Stabilisers for the Food Industry 17 - The Changing Face of Food Manufacture - The Role of Hydrocolloids p. 1
Main Authors Phillips Glyn O, Williams Peter A
Format Book Chapter
LanguageEnglish
Published Royal Society of Chemistry 2014
Subjects
Food Ingredients
Food Science
Online AccessGet full text

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Author Williams Peter A
Phillips Glyn O
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PublicationTitle Gums and Stabilisers for the Food Industry 17 - The Changing Face of Food Manufacture - The Role of Hydrocolloids
PublicationYear 2014
Publisher Royal Society of Chemistry
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SubjectTerms Food Ingredients
Food Science
TableOfContents 11.1 Introduction 11.2 Materials and Methods 11.3 Results and Discussion 11.4 Conclusions Acknowledgements References
Title The Effects of Ultrasound on the Extraction, Physicochemical Properties and Antioxidant Activities of Polysaccharide from Ganoderma atrum
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