HIGHLIGHTS
- who: Liwei Gao et al. from the School of Food Sciences and Engineering, Qilu University of Technology (Shandong Academy of Sciences), Jinan, China have published the article: The Characterization and Functional Properties of Euglena gracilis Paramylon Treated with Different Methods, in the Journal: International Journal of Analytical Chemistry of 31/03/2022
- what: This study provides new theoretical support for expanding the development and utilization of EGP.
- how: The results showed that the crystallinity of EGP degraded by H2O2 and carboxymethylated modification decreased by 14% and 46% and the thermal degradation temperature was . . .
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