Optimization of High-temperature Steaming Combined with Snail Enzymatic Modification of Insoluble Dietary Fiber from Grape Peel and Its in Vitro Hypoglycemic Effect

被引：0
|
作者：
Ji, Jiaqi [1 ]
Li, Mingchu [1 ]
Li, Dongxia [1 ]
Tan, Yaning [1 ]
Gao, Shuang [1 ]
Wang, Jie [1 ]
Mu, Jianlou [1 ]
机构：
[1] College of Food Science and Technology, Hebei Agricultural University, Baoding,071000, China
来源：
Science and Technology of Food Industry | 2024年 / 45卷 / 16期
关键词：
42;
D O I：
10.13386/j.issn1002-0306.2023110087
中图分类号：
学科分类号：
摘要：
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页码：249 / 258
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