Effects of Microwave Modification on the Structure and Functional Properties of Oat Bran Dietary Fiber

被引：0
|
作者：
Wu, Liping [1 ]
Dong, Kangzhen [1 ]
Chu, Wenjing [1 ]
Hu, Xiaoqian [1 ]
机构：
[1] College of Life and Environmental Sciences, Huangshan University, Huangshan,245041, China
来源：
Journal of Chinese Institute of Food Science and Technology | 2021年 / 21卷 / 09期
关键词：
D O I：
10.16429/j.1009-7848.2021.09.004
中图分类号：
学科分类号：
摘要：
34
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页码：30 / 37
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