Improved physicochemical and functional properties of dietary fiber from Rosa roxburghii pomace fermented by Bacillus natto
Yanqiu Wang, Jiandong Wang, Zi-Hui Cai, Han Huang, Su Zhang, Lina Fu, Peng-Quan Zhao, Xinyu Yan, Yujie Fu
Topics & Concepts
PomaceIngredientFood scienceChemistryFermentationFunctional foodFood composition and propertiesPolysaccharides and Plant Cell WallsAdvanced Cellulose Research Studies