FOOD SCIENCE ›› 2022, Vol. 43 ›› Issue (24): 74-82.doi: 10.7506/spkx1002-6630-20220301-013
• Food Chemistry • Previous Articles
FAN Hua, LIU Fuguo, WANG Yutang, LI Yinxia, LIU Xuebo
Published:
2022-12-28
CLC Number:
FAN Hua, LIU Fuguo, WANG Yutang, LI Yinxia, LIU Xuebo. Ball Milling Combined with Alkaline-Assisted Enzymatic Extraction Improved the Physicochemical and Functional Properties of Soluble Dietary Fiber from Herba Lophatheri[J]. FOOD SCIENCE, 2022, 43(24): 74-82.
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URL: https://www.spkx.net.cn/EN/10.7506/spkx1002-6630-20220301-013
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