Order Article Reprints

Liu Z, Li H, Liu Q, Feng Y, Wu D, Zhang X, Zhang L, Li S, Tang F, Liu Q, et al. Ultrasonic Treatment Enhances the Antioxidant and Immune-Stimulatory Properties of the Polysaccharide from Sinopodophyllum hexandrum Fruit. Foods. 2023; 12(5):910. https://doi.org/10.3390/foods12050910

Liu, Ziwei, Hangyu Li, Qianqian Liu, Yangyang Feng, Daiyan Wu, Xinnan Zhang, Linzi Zhang, Sheng Li, Feng Tang, Qun Liu, and et al. 2023. "Ultrasonic Treatment Enhances the Antioxidant and Immune-Stimulatory Properties of the Polysaccharide from Sinopodophyllum hexandrum Fruit" Foods 12, no. 5: 910. https://doi.org/10.3390/foods12050910

Liu, Z., Li, H., Liu, Q., Feng, Y., Wu, D., Zhang, X., Zhang, L., Li, S., Tang, F., Liu, Q., Yang, X., & Feng, H. (2023). Ultrasonic Treatment Enhances the Antioxidant and Immune-Stimulatory Properties of the Polysaccharide from Sinopodophyllum hexandrum Fruit. Foods, 12(5), 910. https://doi.org/10.3390/foods12050910