Modification of tea residue dietary fiber by high-temperature cooking assisted enzymatic method: Structural, physicochemical and functional properties
Hairong Huang(Nanchang University), Qiang Yu(Nanchang University), Jiajun Chen(Union Hospital), Jianhua Xie(Shenzhen Metro (China)), Xiaobo Hu(State Key Laboratory of Food Science and Technology), Nian X. Sun(Universidad del Noreste), Shuai Liu(China Tobacco), Yi Chen(Nanchang University)
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