天然产物化学枸杞多糖提取纯化结

FoodChemistry(IF=5.)刊载了一篇由意大利罗马大学StefaniaCesa团队发表的名为Lyciumbarbarumpolysaccharides:extraction,purification,structuralcharacterisationandevidenceabouthypoglycaemicandhypolipidaemiceffects.Areview（DOI:

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