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发酵协同作用的物理修饰:增强花生中的可溶性食纤维的物理化学特性和生物活性

Qiong Wu1, Xinru Wu1, Zifei Wang1

  • 1Changchun University, Nanguan District, Changchun, Jilin Province 130022, China.

Food chemistry: X
|July 3, 2025
PubMed
概括

这项研究使用不同的方法从花生中修改了可溶性食纤维 (SDF). 超声波处理显著改善了SDF.

关键词:
生物活动是生物活动.花生贝花生贝的使用.物理修改 物理修改可溶性食纤维 食物纤维

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