【题名】：Fine structure and relationships with functional propertiesof pigmented sweet potato starches,
【期刊】：Food Chemistry
【年、卷、期、起止页码】: Volume 311, 2020, 126011,
【全文链接】：
【序号】：3
【作者】：Jayawardena TU, Fernando IPS, Lee WW, Sanjeewa KKA, Kim HS,Lee DS, Jeon YJ.
【题名】：Isolation and purification of fucoidan fraction in Turbinariaornata from the Maldives; Inflammation inhibitory potential under LPSstimulated conditions in in-vitro and in-vivo models.
【期刊】：Int J Biol Macromol.
【年、卷、期、起止页码】: 2019 Jun 15;131:614-623.
【全文链接】：doi: 10.1016/j.ijbiomac.2019.03.105.
【序号】：4
【作者】：Brennan MA1, Derbyshire E, Tiwari BK, Brennan CS.
【题名】：Enrichment of extruded snack products with coproducts fromchestnut mushroom (Agrocybe aegerita) production: interactions between dietaryfiber, physicochemical characteristics, and glycemic load.
【期刊】：J Agric Food Chem
【年、卷、期、起止页码】: 2012 May 2;60(17):4396-401.
【全文链接】：doi: 10.1021/jf3008635. Epub 2012 Apr 17.
【序号】：5
【作者】： Sun J1, Chen H2, Kan J3, Gou Y2, Liu J2,Zhang X2, Wu X2, Tang S2, Sun R2, Qian C2, Zhang N2, Niu F4, Jin C5.
【题名】：Anti-inflammatory properties and gut microbiota modulation ofan alkali-soluble polysaccharide from purple sweet potato in DSS-inducedcolitis mice.
【期刊】：Int J Biol Macromol.
【年、卷、期、起止页码】: 2020 Mar 10;153:708-722.
【全文链接】：doi: 10.1016/j.ijbiomac.2020.03.053. [Epub ahead of print]
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