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Preparation and Improvement of Physicochemical and Functional Properties of Dietary Fiber from Corn Cob Fermented by Aspergillus niger.
Zhou, Yadi; Sun, Qijie; Teng, Chao; Zhou, Mingchun; Fan, Guangsen; Qu, Penghui.
Afiliação
  • Zhou Y; School of Food and Health, Beijing Technology and Business University, No. 11 Fucheng Street, Haidian District, Beijing 100084, P.R. China.
  • Sun Q; School of Food and Health, Beijing Technology and Business University, No. 11 Fucheng Street, Haidian District, Beijing 100084, P.R. China.
  • Teng C; Key Laboratory of Green Manufacturing and Synthetic Biology of Food Bioactive Substances, China General Chamber of Commerce, Beijing Technology and Business University, No. 11 Fucheng Street, Haidian District, Beijing 100084, P.R. China.
  • Zhou M; School of Food and Health, Beijing Technology and Business University, No. 11 Fucheng Street, Haidian District, Beijing 100084, P.R. China.
  • Fan G; Beijing Engineering and Technology Research Center of Food Additives, Beijing Technology and Business University, No. 11 Fucheng Street, Haidian District, Beijing 100084, P.R. China.
  • Qu P; School of Food and Health, Beijing Technology and Business University, No. 11 Fucheng Street, Haidian District, Beijing 100084, P.R. China.
J Microbiol Biotechnol ; 34(2): 330-339, 2024 Feb 28.
Article em En | MEDLINE | ID: mdl-38073331
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Texto completo: 1 Coleções: 01-internacional Base de dados: MEDLINE Assunto principal: Aspergillus niger / Zea mays Idioma: En Revista: J Microbiol Biotechnol Ano de publicação: 2024 Tipo de documento: Article
Texto completo
Imprimir
XML
PubMed Links
Buscar no Google

Texto completo: 1 Coleções: 01-internacional Base de dados: MEDLINE Assunto principal: Aspergillus niger / Zea mays Idioma: En Revista: J Microbiol Biotechnol Ano de publicação: 2024 Tipo de documento: Article