Optimization of the biotransformation process pumpkin polysaccharide by using Lactobacillus plantarum
<b>Objective:</b> This study aimed to improve the technological conditions of antioxidant activity of pumpkin polysaccharide. <b>Methods:</b> The effects of temperature, pumpkin powder/distilled water ratio of solid to liquid, inoculation amount and shaking speed on the extra...
| 發表在: | Shipin yu jixie |
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| Main Authors: | , , , , |
| 格式: | Article |
| 語言: | 英语 |
| 出版: |
The Editorial Office of Food and Machinery
2022-09-01
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| 主題: | |
| 在線閱讀: | http://www.ifoodmm.com/spyjxen/article/abstract/20220733 |