Optimization of Fermentation Technology of Integrated Fruit and Vegetable Enzyme and Evaluation of Its Function of Nourishing Bowel and Defecating

Optimization of Fermentation Technology of Integrated Fruit and Vegetable Enzyme and Evaluation of Its Function of Nourishing Bowel and Defecating

Objective: To determine the fermentation technology of dietary fiber enzyme, and to explore its function of nourishing intestine and defecating. Methods: By adjusting the fermentation time, fermentation temperature, the amount of isomaltose and oat bran, the sensory score of integrated fruit and veg...

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Chi tiết về thư mục
Những tác giả chính: Ping YU, Meixing HUI, Donghong LI, Chun TANG, Yanping JIAO
Định dạng: Bài viết
Ngôn ngữ:zho
Được phát hành: The editorial department of Science and Technology of Food Industry 2023-04-01
Loạt:Shipin gongye ke-ji
Những chủ đề:
response surface
optimization
the senses
enzyme
relaxing bowel
Truy cập trực tuyến:http://www.spgykj.com/cn/article/doi/10.13386/j.issn1002-0306.2022060213

Internet

http://www.spgykj.com/cn/article/doi/10.13386/j.issn1002-0306.2022060213

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