Effects of different color-protection treatments on the structure and immune activity of yam polysaccharides

doi:10.13995/j.cnki.11-1802/ts.027206

YAN Jing, ZENG Liping, LI Junjian, HUANG Darong, LI Pan, DU Bing

Food and Fermentation Industries ›› 2021, Vol. 47 ›› Issue (22) : 199-207.

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Food and Fermentation Industries ›› 2021, Vol. 47 ›› Issue (22) : 199-207. DOI: 10.13995/j.cnki.11-1802/ts.027206

Effects of different color-protection treatments on the structure and immune activity of yam polysaccharides

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{{article.zuoZheEn_L}}. {{article.title_en}}[J]. {{journal.qiKanMingCheng_EN}}, 2021, 47(22): 199-207 https://doi.org/10.13995/j.cnki.11-1802/ts.027206

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Received	Revised
2021-03-02	2021-03-25
Issue Date
2021-12-16

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