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