Cao, H.; Yang, B.; Wang, Y.; Zhang, J.; Xiong, H.; Zhang, H.; Cao, Z.; Teng, H.; Chen, L.; Wang, H.
Physicochemical Characterization, Prebiotic Potential, and Lipid-Lowering Effect of Mesembryanthemum crystallinum L. Polysaccharide. Foods 2026, 15, 1153.
https://doi.org/10.3390/foods15071153
AMA Style
Cao H, Yang B, Wang Y, Zhang J, Xiong H, Zhang H, Cao Z, Teng H, Chen L, Wang H.
Physicochemical Characterization, Prebiotic Potential, and Lipid-Lowering Effect of Mesembryanthemum crystallinum L. Polysaccharide. Foods. 2026; 15(7):1153.
https://doi.org/10.3390/foods15071153
Chicago/Turabian Style
Cao, Hui, Bing Yang, Yangyang Wang, Jingjing Zhang, Huaxing Xiong, Haolin Zhang, Zhanhui Cao, Hui Teng, Lei Chen, and Hui Wang.
2026. "Physicochemical Characterization, Prebiotic Potential, and Lipid-Lowering Effect of Mesembryanthemum crystallinum L. Polysaccharide" Foods 15, no. 7: 1153.
https://doi.org/10.3390/foods15071153
APA Style
Cao, H., Yang, B., Wang, Y., Zhang, J., Xiong, H., Zhang, H., Cao, Z., Teng, H., Chen, L., & Wang, H.
(2026). Physicochemical Characterization, Prebiotic Potential, and Lipid-Lowering Effect of Mesembryanthemum crystallinum L. Polysaccharide. Foods, 15(7), 1153.
https://doi.org/10.3390/foods15071153
