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

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Bibliographic Details
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
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Cover

Table of Contents:
  • 11.1 Introduction 11.2 Materials and Methods 11.3 Results and Discussion 11.4 Conclusions Acknowledgements References