Green preparation of holocellulose nanocrystals from burdock and their inhibitory effects against α-amylase and α-glucosidase

被引：0
|
作者：
Li, Ying [3 ]
Liang, Wei [1 ,3 ]
Huang, Meigui [2 ]
Huang, Wuyang [3 ]
Feng, Jin [3 ]
机构：
[1] School of Food and Biological Engineering, Jiangsu University, 301 Xuefu Road, Zhenjiang,212013, China
[2] Department of Food Science and Engineering, College of Light Industry and Food Engineering, Nanjing Forestry University, 159 Longpan Road, Nanjing,210037, China
[3] Institute of Agro-product Processing, Jiangsu Academy of Agricultural Sciences, 50 Zhongling Street, Nanjing,210014, China
来源：
Food and Function | 2022年 / 13卷 / 01期
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摘要：
38
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页码：170 / 185
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