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麻竹笋壳不溶性膳食纤维理化特性及其 体外酵解对肠道微生物的影响.

Authors :
刘东杰
周心雨
王锋
余元善
肖更生
马路凯
Source :
Food Research & Development; 12/15/2023, Vol. 45 Issue 24, p23-45, 8p
Publication Year :
2023

Abstract

<i>Copyright of Food Research & Development is the property of Food Research & Development Editorial Department and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract.</i> (Copyright applies to all Abstracts.)

Details

Language :
Chinese
ISSN :
10056521
Volume :
45
Issue :
24
Database :
Complementary Index
Journal :
Food Research & Development
Publication Type :
Academic Journal
Accession number :
174536926
Full Text :
https://doi.org/10.12161/j.issn.1005-6521.2023.24.004