Differences in structure, antioxidant capacity and gut microbiota modulation of red raspberry pectic polysaccharides extracted by different methods.
- DOI
- 10.1016/j.foodres.2025.116474
- Published
- 2025 Jun
- Container
- Food research international (Ottawa, Ont.)
- Publisher
- Not recorded
- Open access
- unknown
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Cite this work
BibTeX
@article{allodium:10.1016/j.foodres.2025.116474,
title = {Differences in structure, antioxidant capacity and gut microbiota modulation of red raspberry pectic polysaccharides extracted by different methods.},
author = {Luo Y and Tang R and Huang Y},
year = {2025},
journal = {Food research international (Ottawa, Ont.)},
doi = {10.1016/j.foodres.2025.116474},
url = {https://doi.org/10.1016/j.foodres.2025.116474}
}RIS
TY - JOUR TI - Differences in structure, antioxidant capacity and gut microbiota modulation of red raspberry pectic polysaccharides extracted by different methods. AU - Luo Y AU - Tang R AU - Huang Y PY - 2025 JO - Food research international (Ottawa, Ont.) DO - 10.1016/j.foodres.2025.116474 UR - https://doi.org/10.1016/j.foodres.2025.116474 ER -
APA
Y, L., R, T., & Y, H. (2025). Differences in structure, antioxidant capacity and gut microbiota modulation of red raspberry pectic polysaccharides extracted by different methods.. Food research international (Ottawa, Ont.). https://doi.org/10.1016/j.foodres.2025.116474
Source records
- pubmed · retrieved 2026-09-26T07:25:23.687Z