Effects of fermentation on the structural characteristics and in vitro binding capacity of soluble dietary fiber from tea residues[J]. LWT-Food Science and Technology, 2020, 131,109818.
writer：Jiajun Chen, Hairong Huang, Yi Chen, Jianhua Xie, Yiming Song, Xinxin Chang, Shiqi Liu, Zipei Wang,
keywords：dietary fibers
source：期刊
Issue time：2020年
Effects of fermentation on the structural characteristics and in vitro binding capacity of soluble dietary fiber from tea residues[J]. LWT-Food Science and Technology, 2020, 131,109818.