Effects of the Structure and Antioxidant Activity of Legume Crude Polysaccharides after Bacillus subtilis Fermentation حسب Yaning QU, Mengyue XU, Shuangqing TANG, Qin LIU, Chanyou CHEN, Yazhen WANG, Hongbo WANG

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Improved Extraction Yield, Water Solubility, and Antioxidant Activity of Lentinan from <i>Lentinula edodes</i> via <i>Bacillus subtilis natto</i> Fermentation حسب Mengyue Xu, Yaning Qu, Hui Li, Shuangqing Tang, Chanyou Chen, Yazhen Wang, Hongbo Wang

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