Effects of fermentation on the structural characteristics and in vitro binding capacity of soluble dietary fiber from tea residues

Publication date: September 2020Source: LWT, Volume 131Author(s): Jiajun Chen, Hairong Huang, Yi Chen, Jianhua Xie, Yiming Song, Xinxin Chang, Shiqi Liu, Zipei Wang, Xiaobo Hu, Qiang Yu
Source: LWT Food Science and Technology - Category: Food Science Source Type: research