Effects of different chemical modifications on physicochemical and antioxidation properties of <i>Lycium barbarum</i> seed dreg polysaccharides.

Food Chem X · 2024 · PMC10944119 · PMID 38495455

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a decreasing trendno p-value reported

The sulfation and phosphorylation of CHSS and DASS could increase their enthalpy values, while the products after carboxymethylation showed a decreasing trend.

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