Structural changes in polysaccharides isolated from chestnut (Castanea mollissima Bl.) fruit at different degrees of hardening

Autoria(s): Bao Yanga; Guoxiang Jianga; Caiqin Gub; Hongshun Yangc; Yueming Jiang
Data(s)

2010
Identificador

http://ir.scbg.ac.cn/handle/344003/11119

http://www.irgrid.ac.cn/handle/1471x/87149
Idioma(s)

中文
Fonte

Bao Yanga,Guoxiang Jianga,Caiqin Gub,Hongshun Yangc,Yueming Jiang.Structural changes in polysaccharides isolated from chestnut (Castanea mollissima Bl.) fruit at different degrees of hardening.Food Chemistry,2010,119(3):1211-1215
Palavras-Chave #Chestnut #Polysaccharide #GC/MS #Hardening #Glycosidic linkage
Tipo

期刊论文
Acesso ao item digital