1. Structural and thermal analysis of a hyper-branched exopolysaccharide produced by submerged fermentation of mushroom mycelium. Issue 113 (28th November 2016) Authors: Chen, L.; Cheng, W. N.; Zhang, B. B.; Cheung, P. C. K. Journal: RSC advances Issue: Volume 6:Issue 113(2016) Page Start: 112260 Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗