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Food & Function

Linking the chemistry and physics of food with health and nutrition


Characterization of polysaccharide fractions in mulberry fruit and assessment of their antioxidant and hypoglycemic activities in vitro

Corresponding authors
College of Light Industry and Food Sciences, South China University of Technology, 381 Wushan Road, Guangzhou 510640, China
E-mail: lfxfu@scut.edu.cn, lichao02263559@163.com
Fax: +86-20-87112894
Tel: +86-20-87112894
Department of Environmental Sciences, COMSATS Institute of Information Technology, Abbottabad, Pakistan
Department of Food Science, Stocking Hall, Cornell University, Ithaca, USA
Food Funct., 2016,7, 530-539

DOI: 10.1039/C5FO01114K
Received 13 Sep 2015, Accepted 17 Oct 2015
First published online 16 Nov 2015

This article is part of themed collection: Most accessed Food & Function articles in 2016
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