Effect of Enzymatic Hydrolysis Combined with Fermentation Treatment on Reducing Sugar Content and Antioxidant Performance of Auricularia auricula

Effect of Enzymatic Hydrolysis Combined with Fermentation Treatment on Reducing Sugar Content and Antioxidant Performance of Auricularia auricula

In order to improve the reducing sugar content and antioxidant capacity of Auricularia auricula, thus providing new insight into the development and utilization of Auricularia auricula-based products, in this paper, the Auriculari aauricula pulp was subjected to the joint treatment of enzymatic hydr...

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Bibliographic Details
Main Authors: Jiahong MU, Anwen LIANG, Chaolin QIN, Tong LUO, Biwei WANG, Qingshen SUN
Format: Article
Language:zho
Published: The editorial department of Science and Technology of Food Industry 2022-04-01
Series:Shipin gongye ke-ji
Subjects:
auricularia auricula
enzymatic hydrolysis
fermentation
reducing sugar content
dpph radical scavenging rate
Online Access:http://www.spgykj.com/cn/article/doi/10.13386/j.issn1002-0306.2021070175

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http://www.spgykj.com/cn/article/doi/10.13386/j.issn1002-0306.2021070175

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