Effects of Different Extraction Methods on Physicochemical Properties and Antioxidant Activity of Polysaccharides from Lonicerae japonicae Flos
In this paper, honeysuckle was used as raw material to compare the effects of hot water extraction (HWE), enzyme extraction (EE), ultrasonic-assisted extraction (UE) and ultrasonic-enzyme extraction (UEE) on the physicochemical properties and antioxidant activity of honeysuckle polysaccharides. The...
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| Main Authors: | , , , |
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| Format: | Article |
| Language: | zho |
| Published: |
The editorial department of Science and Technology of Food Industry
2024-12-01
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| Series: | Shipin gongye ke-ji |
| Subjects: | |
| Online Access: | http://www.spgykj.com/cn/article/doi/10.13386/j.issn1002-0306.2024010248 |
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