doi.org/10.1016/j.carbpol.2018.04.110

Preparation, characteristics and antioxidant activity of polysaccharides and proteins-capped selenium nanoparticles synthesized by Lactobacillus casei ATCC 393

..., Yiyi Cheng
3
Carbohydrate Polymers12.50
Volume: 195, Pages: 576 - 585
Published: Apr 30, 2018
Paper Fields
Paper Details
Title
Preparation, characteristics and antioxidant activity of polysaccharides and proteins-capped selenium nanoparticles synthesized by Lactobacillus casei ATCC 393
DOI
doi.org/10.1016/j.carbpol.2018.04.110
Published Date
Apr 30, 2018
Journal
Carbohydrate Polymers
Volume
195
Pages
576 - 585
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