| Article ID | Journal | Published Year | Pages | File Type |
|---|---|---|---|---|
| 10539276 | Food Chemistry | 2011 | 8 Pages |
Abstract
⺠Native gellan was subjected to oxidation at C6 with NaOCl in the presence of TEMPO. ⺠Four carboxylated polysaccharides with different uronics acid content were obtained. ⺠The antioxidant properties of gellan and its uronide derivatives were evaluated. ⺠The high uronic acids could promote the antioxidant activities.
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Authors
Elboutachfaiti Redouan, Petit Emmanuel, Pillon Michelle, Courtois Bernard, Courtois Josiane, Delattre Cédric,