In vitro digestion and fermentation characteristics of soluble dietary fiber from adlay (Coix lacryma-jobi L. var. ma-yuen Staft) bran modified by steam explosion

作者：Shuxin Zhou, Xinjing Tang, Ferenc Hegyi, András Nagy, Krisztina Takács, Zsolt Zalán, Guangjing Chen, Muying Du · 发表于：Food Research International · 年份：2024 · DOI：10.1016/j.foodres.2024.114747 · 被引用次数：28 · 研究领域：Microbial Metabolism and Applications、Meat and Animal Product Quality、Botanical Research and Applications