However, when the alkalization time was too long, the polysaccharide was destroyed by the strong alkali conditions, and the long chain of the polysaccharide was broken, resulting in a decreasing trend in the overall substitution degree [ 24 ]. 3.2.
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Effects of Persimmon (<i>Diospyros kaki</i> L. cv. Mopan) Polysaccharide and Their Carboxymethylated Derivatives on <i>Lactobacillus</i> Strains Proliferation and Gut Microbiota: A Comparative Study.
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