Effect of acid and oxidative degradation on the structural, rheological, and physiological properties of oat β-glucan
Yingying Qin, Jing Xie, Bin Xue, Xiaohui Li, Jianhong Gan, Ting Zhu, Tao Sun
Topics & Concepts
ChemistryAvenaGlucanFerrousFood scienceAntioxidantOxidative phosphorylationDegradation (telecommunications)DPPHLipid peroxidationBiochemistryBeta-glucanNuclear chemistryOrganic chemistryBiologyTelecommunicationsEcologyComputer scienceFood composition and propertiesPolysaccharides and Plant Cell WallsPolysaccharides Composition and Applications