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Structural and thermal analysis of a hyper-branched exopolysaccharide produced by submerged fermentation of mushroom mycelium
Chen, L., Cheng, W. N., Zhang, B. B., Cheung, P. C. K.Volume:
6
Year:
2016
Language:
english
Journal:
RSC Adv.
DOI:
10.1039/C6RA23383J
File:
PDF, 778 KB
english, 2016