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Subcritical water extraction-based methods affect the physicochemical and functional properties of soluble dietary

Jing-Kun Yan1, Li-Xia Wu1, Wu-Dan Cai1

  • 1School of Food & Biological Engineering, Jiangsu University, Zhenjiang 212013, China.

Food Chemistry
|July 2, 2019
PubMed

Keywords:
BioactivityFunctionalityPhysicochemical propertySoluble dietary fiberSubcritical water extractionWheat bran

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