Effect of Yeast Fermentation on the Physicochemical Properties and Bioactivities of Polysaccharides of <i>Dendrobium officinale</i>.

Foods · 2022 · PMC9818654 · PMID 36613366

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an increasing trendno p-value reported

Within the range of 0.2–2.0 mg/mL, polysaccharides also demonstrated an increasing trend in scavenging hydroxyl radicals.

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