Analysis of Chinese Olive Cultivars Difference by the Structural Characteristics of Oligosaccharides

Food Analytical Methods

Volumn 6, Issue 6, 2013, Pages 1529-1536

  Wen, Lingrong ^a,b   Lin, Sen ^a,c   Zhu, Qinqin ^a,c   Wu, Dan ^a,c   Jiang, Yueming ^a   Zhao, Mouming ^b   Sun, Jian ^d   Luo, Donghui ^e   Zeng, Songjun ^a   Yang, Bao ^a  

^a SOUTH CHINA INSTITUTE OF BOTANY   (China)

^b SOUTH CHINA UNIVERSITY OF TECHNOLOGY   (China)

^c UNIVERSITY OF CHINESE ACADEMY OF SCIENCES   (China)

^d NATIONAL ENGINEERING RESEARCH CENTER FOR NON FOOD BIOREFINERY   (China)

^e Guangzhou Quality Supervision and Testing Institute   (China)

Author keywords

Antioxidant activity; Canarium album Raeusch; Oligosaccharides; Prebiotic effect

Indexed keywords

ANTI-OXIDANT ACTIVITIES; CANARIUM ALBUM RAEUSCH; GAS CHROMATOGRAPHY ANALYSIS; LACTOBACILLUS BULGARICUS; PREBIOTIC EFFECT; STREPTOCOCCUS THERMOPHILUS; STRUCTURAL CHARACTERISTICS; TRADITIONAL CHINESE MEDICINE;

FRUITS; GLUCOSE; HIERARCHICAL SYSTEMS; PLANTS (BOTANY);

OLIGOSACCHARIDES;

CANARIUM ALBUM; CANARIUM VULGARE; LACTOBACILLUS DELBRUECKII SUBSP. BULGARICUS; STREPTOCOCCUS THERMOPHILUS;

EID: 84887319711     PISSN: 19369751     EISSN: 1936976X     Source Type: Journal    
DOI: 10.1007/s12161-013-9566-z     Document Type: Article

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