Food Science
Leucine
100%
Alanine
100%
Micronutrient
100%
Isoleucine
100%
Valine
100%
Lysine
100%
Potassium
100%
Hydrolysate
100%
Carbohydrate Analysis
100%
Enzymatic Treatment
100%
Keyphrases
Polysaccharide
100%
Portulaca
100%
Purslane
100%
Water-soluble Polysaccharides
57%
Hot Water Temperature
42%
Hot Temperature
42%
High Pressure Water
42%
Room Temperature
28%
Leucine
28%
Viscozyme L
28%
Temperature Water
28%
Physicochemical Properties
14%
Valine
14%
Potassium
14%
Effective Method
14%
Glycine
14%
Hydrolysis
14%
Arabinose
14%
Lysine
14%
Phosphoric Acid
14%
Enzymatic Hydrolysate
14%
Molecular Weight Distribution
14%
Pectinex
14%
Water Extraction
14%
Total Carbohydrate Content
14%
D-galactose (D-gal)
14%
Micronutrients
14%
Extraction Solvent
14%
Enzymatic Treatment
14%
Arabinogalactan
14%
Polysaccharide Fractions
14%
Chemical Engineering
Polysaccharide
100%
Solvent Extraction
11%