Effect of ultrasonic treatment on antioxidant activity of polysaccharides from mature fruits of Schisandra chinensis

被引：0
|
作者：
Wang, Yanqun [1 ]
Meng, Xianjun [1 ]
机构：
[1] College of Food Science, Shenyang Agricultural University, Shenyang,110866, China
来源：
Shipin Kexue/Food Science | 2016年 / 37卷 / 03期
关键词：
Free radicals - Fruits - Ultrasonic equipment - Antioxidants;
D O I：
10.7506/spkx1002-6630-201603013
中图分类号：
学科分类号：
摘要：
引用
收藏
页码：66 / 70
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