Fermentation properties and prebiotic potential of different pectins and their corresponding enzymatic hydrolysates

作者：Xiaoyu Guo, Xiumin Zhang, Xin Ying, Aijin Ma, Zhenjing Li, Huanhuan Liu, Qingbin Guo · 发表于：Food Hydrocolloids · 年份：2023 · DOI：10.1016/j.foodhyd.2023.108878 · 被引用次数：50 · 研究领域：Polysaccharides and Plant Cell Walls、Microbial Metabolites in Food Biotechnology、Food composition and properties