Comparative study on static and dynamic digest characteristics of oat β-Glucan and β-Gluco-Oligosaccharides

作者：Jialin Ni, Yuying Wang, Haoqing Sun, Zepeng Chang, Ruyue Wang, Yun Jiang, Jianchun Qin, Minjie Gao, Zhitao Li · 发表于：Food Research International · 年份：2024 · DOI：10.1016/j.foodres.2024.115153 · 被引用次数：15 · 研究领域：Food composition and properties、Microbial Metabolites in Food Biotechnology、Probiotics and Fermented Foods