天然产物化学枸杞多糖提取纯化结
FoodChemistry(IF=5.)刊载了一篇由意大利罗马大学StefaniaCesa团队发表的名为Lyciumbarbarumpolysaccharides:extraction,purification,structuralcharacterisationandevidenceabouthypoglycaemicandhypolipidaemiceffects.Areview（DOI:
