Influence of Temperatures on Physicochemical Properties and Structural Features of Tamarind Seed Polysaccharide.

Molecules · 2024 · PMC11174022 · PMID 38893498

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a decreasing trendno p-value reported

an increasing trendno p-value reported

As the temperature increased, the monosaccharides ratios of TSP at different treatment temperatures showed an increasing trend in both the glucose and the xylose content and a decreasing trend in the galactose content.

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