Optimization of ultrasonic-assisted aqueous two-phase extraction ofburdock polysaccharide by response surface design and its antioxidant activities

doi:10.13995/j.cnki.11-1802/ts.022554

WU Yonghua, LU Wenjing, LIU Menghu, ZHANG Jianping, CHEN Anhui, SHAO Ying, WANG Changkai, LIU Enqi

Food and Fermentation Industries ›› 2020, Vol. 46 ›› Issue (5) : 215-223.

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Food and Fermentation Industries ›› 2020, Vol. 46 ›› Issue (5) : 215-223. DOI: 10.13995/j.cnki.11-1802/ts.022554

Optimization of ultrasonic-assisted aqueous two-phase extraction ofburdock polysaccharide by response surface design and its antioxidant activities

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{{article.zuoZheEn_L}}. {{article.title_en}}[J]. {{journal.qiKanMingCheng_EN}}, 2020, 46(5): 215-223 https://doi.org/10.13995/j.cnki.11-1802/ts.022554

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Received	Published
2019-10-15	2020-03-15
Issue Date
2020-04-10

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