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
关键字：dietary fibers
论文来源：期刊
发表时间：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.