Development of a method for simultaneous analysis of glycosaminoglycan disaccharides and evaluating the quality of chondroitin sulfate and hyaluronic acid in food raw materials.

Food Chem X · 2025 · PMC11838141 · PMID 39974521

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a decreasing trendno p-value reported

However, at concentrations >30 μg/mL, disaccharide production plateaued or showed a decreasing trend.

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