Effects of ultrasonic degradation on physicochemical properties, structure, and in vitro antioxidant activity of Morchella esculenta polysaccharide

JING Bingnian, WEI Lei, LI Ningjie, ZHANG Jingsi, XIE Xiaoyang, WANG Wei, LIU Yuqing

Food and Fermentation Industries ›› 2026, Vol. 52 ›› Issue (12) : 195-203.

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Food and Fermentation Industries ›› 2026, Vol. 52 ›› Issue (12) : 195-203. DOI: 10.13995/j.cnki.11-1802/ts.045506

Effects of ultrasonic degradation on physicochemical properties, structure, and in vitro antioxidant activity of Morchella esculenta polysaccharide

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{{article.zuoZheEn_L}}. {{article.title_en}}[J]. {{journal.qiKanMingCheng_EN}}, 2026, 52(12): 195-203 https://doi.org/10.13995/j.cnki.11-1802/ts.045506

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