Advances in Research on the Interaction of Food-derived Polysaccharide and Polyphenol
Polysaccharides and polyphenols are important active substances in many foods and their raw materials. The interaction of polysaccharide and polyphenol may affect their physicochemical properties and functional activity respective, which also alter the nutritional and sensory qualities of food. This...
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| Main Authors: | , , , |
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| Format: | Article |
| Language: | zho |
| Published: |
The editorial department of Science and Technology of Food Industry
2025-02-01
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| Series: | Shipin gongye ke-ji |
| Subjects: | |
| Online Access: | http://www.spgykj.com/cn/article/doi/10.13386/j.issn1002-0306.2024020265 |
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