Comparative Evaluation of Structural Characteristics and in Vitro Biological Activities of Polysaccharides from Common Bean (Phaseolus vulgaris L.) and Those from Shiitake Mushroom (Lentinus edodes)
In order to comprehensively evaluate the nutritional value of common bean polysaccharides, shiitake mushroom polysaccharides were used as the reference standard in this study. Fourier transform infrared spectroscopy (FTIR), high performance liquid chromatography (HPLC), high performance gel permeati...
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| Format: | Article |
| Language: | English |
| Published: |
China Food Publishing Company
2024-12-01
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| Series: | Shipin Kexue |
| Subjects: | |
| Online Access: | https://www.spkx.net.cn/fileup/1002-6630/PDF/2024-45-23-003.pdf |
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