科研产出
Effect of microencapsulated process on stability of mulberry polyphenol and oxidation property of dried minced pork slices during heat processing and storage
SCI
机构:
来源:LWT-FOOD SCIENCE AND TECHNOLOGY年份:2019关键词: Dried minced pork slices; Phenolic compounds; Microcapsules; Oxidation stability; Color


In-vitro digestion by simulated gastrointestinal juices of Lactobacillus rhamnosus cultured with mulberry oligosaccharides and subsequent fermentation with human fecal inocula
SCI
机构:
来源:LWT-FOOD SCIENCE AND TECHNOLOGY年份:2019关键词: Mulberry; Oligosaccharide; Prebiotic; Gut microbiota; In vitro fermentation

