Peng, K.; Zhang, Y.; Zhang, Q.; Wang, Y.; Liu, Y.; Cui, X.
Impact of Enzymatic Degradation Treatment on Physicochemical Properties, Antioxidant Capacity, and Prebiotic Activity of Lilium Polysaccharides. Foods 2025, 14, 246.
https://doi.org/10.3390/foods14020246
AMA Style
Peng K, Zhang Y, Zhang Q, Wang Y, Liu Y, Cui X.
Impact of Enzymatic Degradation Treatment on Physicochemical Properties, Antioxidant Capacity, and Prebiotic Activity of Lilium Polysaccharides. Foods. 2025; 14(2):246.
https://doi.org/10.3390/foods14020246
Chicago/Turabian Style
Peng, Kaitao, Yujie Zhang, Qi Zhang, Yunpu Wang, Yuhuan Liu, and Xian Cui.
2025. "Impact of Enzymatic Degradation Treatment on Physicochemical Properties, Antioxidant Capacity, and Prebiotic Activity of Lilium Polysaccharides" Foods 14, no. 2: 246.
https://doi.org/10.3390/foods14020246
APA Style
Peng, K., Zhang, Y., Zhang, Q., Wang, Y., Liu, Y., & Cui, X.
(2025). Impact of Enzymatic Degradation Treatment on Physicochemical Properties, Antioxidant Capacity, and Prebiotic Activity of Lilium Polysaccharides. Foods, 14(2), 246.
https://doi.org/10.3390/foods14020246