Comparison of structural, functional and in vitro digestion properties of bread incorporated with grapefruit peel soluble dietary fibers prepared by three microwave-assisted modifications[J]. Food & function, 2020,11: 6458-6466.
作者：Jiapan Gan, Guanyi Peng, Shuai Liu, Xiaobo Hu, Xuanting Wang, Shuqi Guo, Jianhua Xie, Yi Chen, Qiang
關鍵字：dietary fibers
論文來源：期刊
發表時間：2020年
Comparison of structural, functional and in vitro digestion properties of bread incorporated with grapefruit peel soluble dietary fibers prepared by three microwave-assisted modifications[J]. Food & function, 2020,11: 6458-6466.