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Article: Characterization, antioxidative and bifidogenic effects of polysaccharides from Pleurotus eryngii after heat treatments

TitleCharacterization, antioxidative and bifidogenic effects of polysaccharides from Pleurotus eryngii after heat treatments
Authors
Issue Date2016
PublisherElsevier BV. The Journal's web site is located at http://www.elsevier.com/locate/foodchem
Citation
Food Chemistry, 2016, v. 197 n. pt. A, p. 240-249 How to Cite?
Persistent Identifierhttp://hdl.handle.net/10722/238785
ISSN
2019 Impact Factor: 6.306
2015 SCImago Journal Rankings: 1.620
ISI Accession Number ID

 

DC FieldValueLanguage
dc.contributor.authorLI, S-
dc.contributor.authorShah, N-
dc.date.accessioned2017-02-20T01:26:01Z-
dc.date.available2017-02-20T01:26:01Z-
dc.date.issued2016-
dc.identifier.citationFood Chemistry, 2016, v. 197 n. pt. A, p. 240-249-
dc.identifier.issn0308-8146-
dc.identifier.urihttp://hdl.handle.net/10722/238785-
dc.languageeng-
dc.publisherElsevier BV. The Journal's web site is located at http://www.elsevier.com/locate/foodchem-
dc.relation.ispartofFood Chemistry-
dc.rightsPosting accepted manuscript (postprint): © <year>. This manuscript version is made available under the CC-BY-NC-ND 4.0 license http://creativecommons.org/licenses/by-nc-nd/4.0/-
dc.titleCharacterization, antioxidative and bifidogenic effects of polysaccharides from Pleurotus eryngii after heat treatments-
dc.typeArticle-
dc.identifier.emailShah, N: npshah@hku.hk-
dc.identifier.authorityShah, N=rp01571-
dc.identifier.doi10.1016/j.foodchem.2015.10.113-
dc.identifier.hkuros271430-
dc.identifier.volume197-
dc.identifier.issuept. A-
dc.identifier.spage240-
dc.identifier.epage249-
dc.identifier.isiWOS:000366985900030-
dc.publisher.placeNetherlands-

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