Enzymatic preparation, purification, and characterization of isomalto-oligosaccharides from Ginkgo biloba seeds
Year: 2025
Type: article
Language: en
Topic: Food composition and properties
Authors and affiliations:
raw_author_name: Yang Song
raw_affiliation_strings: Co-Innovation Center for the Sustainable Forestry in Southern China, Nanjing Forestry University, Nanjing, 210037 Jiangsu China
College of Light Industry and Food Engineering, Nanjing Forestry University, Nanjing, 210037 Jiangsu China
National Key Laboratory for the Development and Utilization of Forest Food Resources, Nanjing Forestry University, Nanjing, 210037 Jiangsu China
raw_author_name: Tingting Li
raw_affiliation_strings: Co-Innovation Center for the Sustainable Forestry in Southern China, Nanjing Forestry University, Nanjing, 210037 Jiangsu China
College of Light Industry and Food Engineering, Nanjing Forestry University, Nanjing, 210037 Jiangsu China
National Key Laboratory for the Development and Utilization of Forest Food Resources, Nanjing Forestry University, Nanjing, 210037 Jiangsu China
raw_author_name: Xinyi Zhang
raw_affiliation_strings: College of Light Industry and Food Engineering, Nanjing Forestry University, Nanjing, 210037 Jiangsu China
National Key Laboratory for the Development and Utilization of Forest Food Resources, Nanjing Forestry University, Nanjing, 210037 Jiangsu China
raw_author_name: Yanping Mou
raw_affiliation_strings: College of Light Industry and Food Engineering, Nanjing Forestry University, Nanjing, 210037 Jiangsu China
National Key Laboratory for the Development and Utilization of Forest Food Resources, Nanjing Forestry University, Nanjing, 210037 Jiangsu China
raw_author_name: Caie Wu
raw_affiliation_strings: Co-Innovation Center for the Sustainable Forestry in Southern China, Nanjing Forestry University, Nanjing, 210037 Jiangsu China
College of Light Industry and Food Engineering, Nanjing Forestry University, Nanjing, 210037 Jiangsu China
National Key Laboratory for the Development and Utilization of Forest Food Resources, Nanjing Forestry University, Nanjing, 210037 Jiangsu China
raw_author_name: Gongjian Fan
raw_affiliation_strings: Co-Innovation Center for the Sustainable Forestry in Southern China, Nanjing Forestry University, Nanjing, 210037 Jiangsu China
College of Light Industry and Food Engineering, Nanjing Forestry University, Nanjing, 210037 Jiangsu China
National Key Laboratory for the Development and Utilization of Forest Food Resources, Nanjing Forestry University, Nanjing, 210037 Jiangsu China
raw_author_name: Xiaojing Li
raw_affiliation_strings: Co-Innovation Center for the Sustainable Forestry in Southern China, Nanjing Forestry University, Nanjing, 210037 Jiangsu China
College of Light Industry and Food Engineering, Nanjing Forestry University, Nanjing, 210037 Jiangsu China
National Key Laboratory for the Development and Utilization of Forest Food Resources, Nanjing Forestry University, Nanjing, 210037 Jiangsu China
raw_author_name: Dandan Zhou
raw_affiliation_strings: Co-Innovation Center for the Sustainable Forestry in Southern China, Nanjing Forestry University, Nanjing, 210037 Jiangsu China
College of Light Industry and Food Engineering, Nanjing Forestry University, Nanjing, 210037 Jiangsu China
National Key Laboratory for the Development and Utilization of Forest Food Resources, Nanjing Forestry University, Nanjing, 210037 Jiangsu China