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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Bibliographic Details

Published in:	Shipin gongye ke-ji
Main Authors:	Guoxia WANG, Yilin NIU, Futing NIU, Yingying CHENG
Format:	Article
Language:	Chinese
Published:	The editorial department of Science and Technology of Food Industry 2024-12-01
Subjects:	lonicera japonica polysaccharide extraction method antioxidation hot water extraction enzyme extraction ultrasonic-assisted extraction
Online Access:	http://www.spgykj.com/cn/article/doi/10.13386/j.issn1002-0306.2024010248