Comparison and structural characterization of polysaccharides from natural and artificial Se-enriched green tea

International Journal of Biological Macromolecules - Tập 130 - Trang 388-398 - 2019
Jiangxiong Zhu1, Ziyan Chen2, Liang Chen1, Chuang Yu1, Hongxin Wang3, Xinlin Wei4, Yuanfeng Wang5
1Institute of Food Engineering, College of Life Science, Shanghai Normal University, 100 Guilin Road, Shanghai 200234, PR China
2Department of Food Science & Technology, School of Agriculture and Biology, Shanghai Jiao Tong University, Shanghai 200240, China; Shanghai Engineering Research Center for Food Safety, Shanghai Jiao Tong University, Shanghai 200240, PR China.
3School of Food Science & Technology, Jiangnan University, Shanghai 214122, PR China.
4Department of Food Science & Technology, School of Agriculture and Biology, Shanghai Jiao Tong University, Shanghai 200240, China; Shanghai Engineering Research Center for Food Safety, Shanghai Jiao Tong University, Shanghai 200240, PR China. Electronic address: [email protected].
5Institute of Food Engineering, College of Life Science, Shanghai Normal University, 100 Guilin Road, Shanghai 200234, PR China. Electronic address: [email protected].

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