机译:竹笋(Phyllostachys Praecoxf的物理化学性质改进和结构变化。亚临界水和高压均质化改性膳食纤维:对比研究
Zhejiang Univ Technol Coll Food Sci &
Technol Hangzhou 310014 Peoples R China;
Zhejiang Univ Technol Coll Food Sci &
Technol Hangzhou 310014 Peoples R China;
Zhejiang Acad Agr Sci Minist Agr Inst Food Sci Key Lab Postharvest Handling Fruits Hangzhou 310021 Peoples R China;
Zhejiang Acad Agr Sci Minist Agr Inst Food Sci Key Lab Postharvest Handling Fruits Hangzhou 310021 Peoples R China;
Zhejiang Univ Technol Coll Food Sci &
Technol Hangzhou 310014 Peoples R China;
Zhejiang Univ Technol Coll Food Sci &
Technol Hangzhou 310014 Peoples R China;
Univ Delaware Dept Anim &
Food Sci Newark DE 19716 USA;
Zhejiang Acad Agr Sci Minist Agr Inst Food Sci Key Lab Postharvest Handling Fruits Hangzhou 310021 Peoples R China;
Zhejiang Acad Agr Sci Minist Agr Inst Food Sci Key Lab Postharvest Handling Fruits Hangzhou 310021 Peoples R China;
Bamboo shoots; Dietary fiber; Modification; Subcritical water; High pressure homogenization; Physicochemical properties;
机译:竹笋(Phyllostachys Praecoxf的物理化学性质改进和结构变化。亚临界水和高压均质化改性膳食纤维:对比研究
机译:竹笋膳食纤维的组合治疗及稻淀粉动态高压微流体:对物理化学,结构和体外消化特性的影响
机译:从竹笋基底部分改性膳食纤维的结构特征,物理化学性质和益生元潜力
机译:木质素枯草杆菌水和碱可提取半纤维素的理化性质和结构表征:比较研究
机译:竹笋膳食纤维对猪肉糊的凝胶特性微观结构和水分分布的影响
机译:竹笋膳食纤维的物理化学和功能性能(Phyllostachys Praecox)