Preparation, Evaluation and Characterization of Rutin–Chitoo…

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14
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26
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2019
Year
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Work Details
  • DOI 10.1007/s11130-019-00740-y
  • PMID https://pubmed.ncbi.nlm.nih.gov/31172349
  • OpenAlex ID W2962214803
  • Type Article
  • Language EN
  • Published 06 Jun 2019
  • Volume 74 (3)
  • Pages 328–333
  • Source Plant Foods for Human Nutrition
  • Publisher Springer Science+Business Media
  • FWCI 0.35
  • Countries 2
  • Institutions 3
  • Added 10 Oct 2025
  • Updated 29 Sep 2026
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Preparation, Evaluation and Characterization of Rutin–Chitooligosaccharide Complex

Article 2019 EN

14

Citations

26

References

5

Authors

0.35

FWCI

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UN Sustainable Development Goals
1 SDGs
Authors & Affiliations
5 authors
#AuthorInstitutionsORCID
1 Ruge Cao Tianjin University of Science … (CN) State Key Laboratory of Food N…
2 Qiuchen Ma Tianjin University of Science … (CN) State Key Laboratory of Food N… —
3 Yu Wan Fu Tianjin University of Science … (CN) State Key Laboratory of Food N…
4 Zhongkai Zhou Corresponding Tianjin University of Science … (CN) Charles Sturt University (AU) +1
5 Xiaoyu Zhao Tianjin University of Science … (CN)
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