Effects of the steaming process on the structural properties and immunological activities of polysaccharides from Polygonatum cyrtonema

Steaming significantly decreased the polysaccharide content in the rhizome of Polygonatum cyrtonema. This study aimed to reveal the effects of steaming on structural characteristics and immunomodulatory activities of Polygonatum cyrtonema polysaccharide (PCP). The results showed that steaming decrea...

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Autores principales: Weijing Wu, Ningwei Huang, Junpeng Huang, Lili Wang, Lanlan Wu, Qing Wang, Haijun Zhao
Formato: article
Lenguaje:EN
Publicado: Elsevier 2022
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Acceso en línea:https://doaj.org/article/f1a0261c4c094f65b38e880281266991
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