Pectic oligosaccharides hydrolyzed from orange peel by...

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Lebensmittel-Wissenschaft und-Technologie / Food Science and Technology 2016 / 1

Pectic oligosaccharides hydrolyzed from orange peel by fungal multi-enzyme complexes and their prebiotic and antibacterial potentials

Li, Pei-jun, Xia, Jin-lan, Nie, Zhen-yuan, Shan, Yang
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Language:
english
Journal:
LWT - Food Science and Technology
DOI:
10.1016/j.lwt.2016.01.042
Date:
January, 2016
File:
PDF, 1.61 MB
english, 2016
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