The effects of extracellular polysaccharide from the submerged fermentation of Agaricus Braziliensis on hypolipidemic

5th International Technical Symposium on Food Processing, Monitoring Technology in Bioprocesses and Food Quality Management

Volumn , Issue , 2009, Pages 75-86

  Li, P ^a   Su, I P ^a   Li, Y R ^a  

^a NATIONAL PINGTUNG UNIVERSITY OF SCIENCE AND TECHNOLOGY   (Taiwan)

Author keywords

Agaricus braziliensis; Extracellula; Fatigue; Fermentation; Glucan; Hypolipidemic; Polysaccharide; Submerged

Indexed keywords

AGARICUS; AGARICUS BRAZILIENSIS; CONTROL GROUPS; EXTRACELLULAR POLYSACCHARIDES; FATIGUE; FERMENTATION BROTHS; FUNCTIONAL FOODS; HEALTH AWARENESS; HEALTH FOODS; HYPOLIPIDEMIC; IMMUNE FUNCTION; LOW DOSE; SCIENCE AND TECHNOLOGY; SUBMERGED FERMENTATION;

FERMENTATION; FOOD PROCESSING; HEALTH; NUTRITION; QUALITY CONTROL;

QUALITY MANAGEMENT;

EID: 74549155912     PISSN: None     EISSN: None     Source Type: Conference Proceeding    
DOI: None     Document Type: Conference Paper

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