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Updated: Apr 8, 2026

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结构性和物理化学性质以及在体外消化和发酵中发生的变化,这些变化是由于发酵而改变的茶叶残留物中可溶性食纤维的发酵

Ting Xia1, Yaning Nie1, Yang Chen1

  • 1State Key Laboratory of Food Nutrition and Safety/Tianjin Engineering Research Center of Microbial Metabolism and Fermentation Process Control, College of Biotechnology, Tianjin University of Science and Technology, Tianjin 300457, China.

Food chemistry
|January 30, 2025
PubMed
概括

发酵显著增强茶叶残留食纤维 (UDF) 成为发酵茶叶残留可溶性食纤维 (FSDF). FSDF表现出改善的物理化学特性和增加的短链脂肪酸生产,使其成为一种有价值的功能成分.

关键词:
结肠发酵 结肠发酵饮食纤维的食物纤维.在体外消化过程中消化.物理化学特征 物理化学特征类风病行为 类风病行为结构 结构 是一个结构.

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