Dynamic variation in biochemical properties and prebiotic activities of polysaccharides from longan pulp during fermentation process

Lactic acid bacteria fermentation is an important processing technology for fruits and vegetables. Bioactive compounds such as polysaccharides are altered during the fermentation process. Polysaccharides from longan pulp (LPs) were extracted after different fermentation times and their physicochemic...

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Veröffentlicht in:	International journal of biological macromolecules 2019-07, Vol.132, p.915-921
Hauptverfasser:	Huang, Fei, Hong, Ruiyue, Zhang, Ruifen, Dong, Lihong, Bai, Yajuan, Liu, Lei, Jia, Xuchao, Wang, Guangjin, Zhang, Mingwei
Format:	Artikel
Sprache:	eng
Schlagworte:	Fermentation process Longan polysaccharide Prebiotic activity
Online-Zugang:	Volltext
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