Comparative analysis of preparation, structure, and antioxidant activity of carboxymethylated and phosphorylated curdlan

CI Luyu, NI Tianying, LAN Weibing

Food and Fermentation Industries ›› 2024, Vol. 50 ›› Issue (16) : 249-255.

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Food and Fermentation Industries ›› 2024, Vol. 50 ›› Issue (16) : 249-255. DOI: 10.13995/j.cnki.11-1802/ts.036884

Comparative analysis of preparation, structure, and antioxidant activity of carboxymethylated and phosphorylated curdlan

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{{article.zuoZheEn_L}}. {{article.title_en}}[J]. {{journal.qiKanMingCheng_EN}}, 2024, 50(16): 249-255 https://doi.org/10.13995/j.cnki.11-1802/ts.036884

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