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Food & Function

Linking the chemistry and physics of food with health and nutrition

Paper

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

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Corresponding authors
a
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
b
Department of Environmental Sciences, COMSATS Institute of Information Technology, Abbottabad, Pakistan
c
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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