Effect of the degree of sulfation on the physicochemical and biological properties of Pleurotus eryngii polysaccharides

Pleurotus eryngii

Immune supportGut & microbiome

SpeciesKing Oyster, Eryngii

JournalFood Hydrocolloids

Year2011

Metadata-grounded summary

Article summary

Metadata-grounded summary: This journal article indexes research on Pleurotus eryngii in Food Hydrocolloids in 2011. MycoData maps the paper to immune support, gut & microbiome based on its title, species context, article metadata, and study classification.

Citation

Jung HY, Bae IY, Lee S, Lee HG (2011). Effect of the degree of sulfation on the physicochemical and biological properties of Pleurotus eryngii polysaccharides. Food Hydrocolloids https://doi.org/10.1016/j.foodhyd.2010.12.002

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