Improved physicochemical and functional properties of dietary fiber from Rosa roxburghii pomace fermented by Bacillus natto

作者：Yanqiu Wang, Jiandong Wang, Zi-Hui Cai, Han Huang, Su Zhang, Lina Fu, Peng-Quan Zhao, Xinyu Yan, Yujie Fu · 发表于：Food Bioscience · 年份：2022 · DOI：10.1016/j.fbio.2022.102030 · 被引用次数：40 · 研究领域：Food composition and properties、Polysaccharides and Plant Cell Walls、Advanced Cellulose Research Studies