不同食用菌菌糠多糖的组分分析与抗氧化活性评价

张颖1，曾艳2，张丽姣2，崔世茂1，孙媛霞2,*

Monosaccharide Composition and Antioxidant Activity of Polysaccharides from Different Spent Mushroom Substrates

ZHANG Ying1, ZENG Yan2, ZHANG Lijiao2, CUI Shimao1, SUN Yuanxia2,*

食品科学 . 2015, (5): 18 -23 . DOI: 10.7506/spkx1002-6630-201505004