酿酒酵母发酵法制备桑黄多糖工艺优化及其结构表征和抗氧化活性研究

天然产物研究与开发

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酿酒酵母发酵法制备桑黄多糖工艺优化及其结构表征和抗氧化活性研究

逄梦玉，隋昕怡，刘丹，刘养山，任洪飞，张景，杜秀菊*

Process optimization, structural characterization, and antioxidant activity of Sanghuangporus sanghuang polysaccharides prepared by Saccharomyces cerevisiae fermentation

PANG Meng-yu, SUI Xin-yi, LIU Dan, LIU Yang-shan, REN Hong-fei, ZHANG Jing, DU Xiu-ju *

摘要/Abstract

逄梦玉, 隋昕怡, 刘丹, 刘养山, 任洪飞, 张景, 杜秀菊.

酿酒酵母发酵法制备桑黄多糖工艺优化及其结构表征和抗氧化活性研究

[J]. 天然产物研究与开发.

PANG Meng-yu, SUI Xin-yi, LIU Dan, LIU Yang-shan, REN Hong-fei, ZHANG Jing, DU Xiu-ju .

Process optimization, structural characterization, and antioxidant activity of Sanghuangporus sanghuang polysaccharides prepared by Saccharomyces cerevisiae fermentation

酿酒酵母发酵法制备桑黄多糖工艺优化及其结构表征和抗氧化活性研究

Process optimization, structural characterization, and antioxidant activity of Sanghuangporus sanghuang polysaccharides prepared by Saccharomyces cerevisiae fermentation

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