固态发酵制备黄精多糖的工艺优化、理化特性及抗氧化活性

{"title":"固态发酵制备黄精多糖的工艺优化、理化特性及抗氧化活性","authors":"杨壮 | 刘怡琳 | 李隆熙 | 刘菡 | 刘旭 | 马艳莉 | 王颉","doi":"10.13995/j.cnki.11-1802/ts.035769","DOIUrl":null,"url":null,"abstract":"","PeriodicalId":12139,"journal":{"name":"食品与发酵工业","volume":"1 1","pages":""},"PeriodicalIF":0.0000,"publicationDate":"2023-06-14","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":"0","resultStr":"{\"title\":\"固态发酵制备黄精多糖的工艺优化、理化特性及抗氧化活性\",\"authors\":\"杨壮 | 刘怡琳 | 李隆熙 | 刘菡 | 刘旭 | 马艳莉 | 王颉\",\"doi\":\"10.13995/j.cnki.11-1802/ts.035769\",\"DOIUrl\":null,\"url\":null,\"abstract\":\"\",\"PeriodicalId\":12139,\"journal\":{\"name\":\"食品与发酵工业\",\"volume\":\"1 1\",\"pages\":\"\"},\"PeriodicalIF\":0.0000,\"publicationDate\":\"2023-06-14\",\"publicationTypes\":\"Journal Article\",\"fieldsOfStudy\":null,\"isOpenAccess\":false,\"openAccessPdf\":\"\",\"citationCount\":\"0\",\"resultStr\":null,\"platform\":\"Semanticscholar\",\"paperid\":null,\"PeriodicalName\":\"食品与发酵工业\",\"FirstCategoryId\":\"1087\",\"ListUrlMain\":\"https://doi.org/10.13995/j.cnki.11-1802/ts.035769\",\"RegionNum\":0,\"RegionCategory\":null,\"ArticlePicture\":[],\"TitleCN\":null,\"AbstractTextCN\":null,\"PMCID\":null,\"EPubDate\":\"\",\"PubModel\":\"\",\"JCR\":\"\",\"JCRName\":\"\",\"Score\":null,\"Total\":0}","platform":"Semanticscholar","paperid":null,"PeriodicalName":"食品与发酵工业","FirstCategoryId":"1087","ListUrlMain":"https://doi.org/10.13995/j.cnki.11-1802/ts.035769","RegionNum":0,"RegionCategory":null,"ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":null,"EPubDate":"","PubModel":"","JCR":"","JCRName":"","Score":null,"Total":0}