Tibetan kefir grains fermentation alters physicochemical properties and improves antioxidant activities of Lycium barbarum pulp polysaccharides

作者：Jianrui Qi, Jie Zhang, Kai Wang, Yifan Cheng, Qinglin Sheng, Ivan Kurtovic, Yahong Yuan, Tianli Yue · 发表于：Food Chemistry · 年份：2024 · DOI：10.1016/j.foodchem.2024.139659 · 被引用次数：35 · 研究领域：Polysaccharides and Plant Cell Walls、Polysaccharides Composition and Applications、Microbial Metabolites in Food Biotechnology