Insights into a novel chrysanthemum-coix seed beverage prepared by enzymatic hydrolysis: Chemical profile, sensory quality, and functional property
Author:
Funder
Guangdong Department of Science and Technology
Publisher
Elsevier BV
Subject
Biochemistry,Food Science
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Cited by 4 articles. 订阅此论文施引文献 订阅此论文施引文献，注册后可以免费订阅5篇论文的施引文献，订阅后可以查看论文全部施引文献
1. Effects of extrusion on the stability and digestibility of instant coix seed porridge;Cereal Chemistry;2024-07-29
2. An In-Depth Overview of the Structural Properties, Health Benefits, and Applications of Resistant Dextrin;Journal of Food Processing and Preservation;2024-04-16
3. Probiotic fermentation affects the chemical characteristics of coix seed-chrysanthemum beverage: Regulatory role in sensory and nutritional qualities;Food Bioscience;2024-04
4. Corrigendum to “Insights into a novel chrysanthemum-coix seed beverage prepared by enzymatic hydrolysis: Chemical profile, sensory quality, and functional property” [Food Bioscience 52 (2023) 102490];Food Bioscience;2023-06
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