A comparative study on structure–function relations of mixed-linkage (1→3), (1→4) linear β-d-glucans

Food Hydrocolloids - Tập 18 Số 5 - Trang 837-855 - 2004
Athina Lazaridou1, Costas G. Βiliaderis1, Maria Micha‐Screttas2, Barry R. Steele2
1Laboratory of Food Chemistry and Biochemistry, Department of Food Science and Technology, School of Agriculture, Aristotle University, GR-541 24, Thessaloniki 54006, Greece
2Institute of Organic and Pharmaceutical Chemistry, National Hellenic Research Foundation, Vas. Constantinou Ave. 48, Athens 116 35, Greece

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