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Published on 21 Nov 2022
Antioxidant properties of water-soluble polysaccharides prepared by co-culture fermentation of straw and shrimp shell
doi 10.3389/fnut.2022.1047932
- 1,583 views
- 3 citations
- Frontiers in Nutrition
- Nutrition and Food Science Technology
- Research Topics
- Exploring Novel Nutraceuticals and Food Sources from By-products of Agricultural and Industrial Crop Processing
Exploring Novel Nutraceuticals and Food Sources from By-products of Agricultural and Industrial Crop Processing
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Frontiers in Nutrition
- Nutrition and Food Science Technology
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