Effect of a hybrid process, high hydrostatic pressure treatment combined with mixed‐strain fermentation, on the quality of the dietary fibre in pickled vegetables
Wenhui Li(Ministry of Agriculture), Zhengwu Wang(Jiangnan University), Qiaoyu Wu(Tongji University), Jinhong Wu(Jiangxi University of Traditional Chinese Medicine), Wei Zhang(Shandong University), Yiqing Luo(Shanghai Jiao Tong University), Quan Jin, Sihao Gu(Shanghai Jiao Tong University)
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