Effect of ultrafine grinding on physicochemical and antioxidant properties of dietary fiber from wine grape pomace
Fengmei Zhu(Kunming University of Science and Technology), Jun Li(Hebei Normal University of Science and Technology), Bin Du(Hebei Normal University of Science and Technology)
Cited by 95
Related Papers
Anti-inflammatory effects of phytochemicals from fruits, vegetables, and food legumes: A review
|Critical Reviews in Food Science and Nutrition|2017|494
A critical review on production and industrial applications of beta-glucans
|Food Hydrocolloids|2015|375
Beta-glucans from edible and medicinal mushrooms: Characteristics, physicochemical and biological activities
|Journal of Food Composition and Analysis|2015|301
Advance on the bioactivity and potential applications of dietary fibre from grape pomace
|Food Chemistry|2014|198