2022peer-reviewed37 citations
Improved physicochemical and functional properties of dietary fiber from Rosa roxburghii pomace fermented by Bacillus natto
Yanqiu Wang, Jiandong Wang, Zi-Hui Cai, Han Huang, Su Zhang, Lina Fu +3 more
Food Bioscience
Concepts
PomaceIngredientFood scienceChemistryFermentationFunctional food