Preparation and active component analysis of konjac mannans with different molecular weights

DONG Zhenxiang, GU Qiuya, LI Danchen, SUN Chixiang, YU Xiaobin

Food and Fermentation Industries ›› 2020, Vol. 46 ›› Issue (8) : 48-53.

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Food and Fermentation Industries ›› 2020, Vol. 46 ›› Issue (8) : 48-53. DOI: 10.13995/j.cnki.11-1802/ts.022900

Preparation and active component analysis of konjac mannans with different molecular weights

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{{article.zuoZheEn_L}}. {{article.title_en}}[J]. {{journal.qiKanMingCheng_EN}}, 2020, 46(8): 48-53 https://doi.org/10.13995/j.cnki.11-1802/ts.022900

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