Improved physicochemical and functional properties of dietary fiber from Rosa roxburghii pomace fermented by Bacillus natto
| Autor: | Wang, Yan-Qiu, Wang, Jian-Dong, Cai, Zi-Hui, Huang, Han, Zhang, Su, Fu, Li-Na, Zhao, Peng-Quan, Yan, Xin-Yu, Fu, Yu-Jie |
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| Zdroj: | In Food Bioscience December 2022 50 Part A |
| Databáze: | ScienceDirect |
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