has been cited by the following article(s):
[1]
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Modification of tea residue dietary fiber by high-temperature cooking assisted enzymatic method: Structural, physicochemical and functional properties
LWT,
2021
DOI:10.1016/j.lwt.2021.111314
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[2]
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Impact of the source of fermentable carbohydrate on SCFA production by human gut microbiota in vitro - a systematic scoping review and secondary analysis
Critical Reviews in Food Science and Nutrition,
2021
DOI:10.1080/10408398.2020.1809991
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[3]
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Modification of tea residue dietary fiber by high-temperature cooking assisted enzymatic method: Structural, physicochemical and functional properties
LWT,
2021
DOI:10.1016/j.lwt.2021.111314
|
|
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