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Updated: Jan 26, 2026

Preparation of High-Quality Fermented Fish Product
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Preparation of High-Quality Fermented Fish Product

Published on: August 23, 2019

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Dynamic variation in biochemical properties and prebiotic activities of polysaccharides from longan pulp during

Fei Huang1, Ruiyue Hong1, Ruifen Zhang1

  • 1Sericultural & Agri-Food Research Institute Guangdong Academy of Agricultural Sciences/Key Laboratory of Functional Foods, Ministry of Agriculture and Rural Affairs/Guangdong Key Laboratory of Agricultural Products Processing, Guangzhou 510610, PR China.

International Journal of Biological Macromolecules
|April 9, 2019
PubMed

Keywords:
Fermentation processLongan polysaccharidePrebiotic activity

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