Improving the adsorption characteristics and antioxidant activity of oat bran by superfine grinding-Reference-Cited by-同舟云学术

Improving the adsorption characteristics and antioxidant activity of oat bran by superfine grinding

Published:2022-09-15 Issue:1 Volume:11 Page:216-227
ISSN:2048-7177
Container-title:Food Science & Nutrition
language:en
Short-container-title:Food Science & Nutrition

Author:

Zhang Yakun¹^ORCID,Zhang Meili¹,Guo Xinyue¹^ORCID,Bai Xue¹^ORCID,Zhang Jing¹,Huo Rui¹,Zhang YuanYuan¹

Affiliation:

1. College of Food Science and Engineering Inner Mongolia Agricultural University Huhhot P.R. China

Funder

National Natural Science Foundation of China

Publisher

Wiley

Subject

Food Science

Link

https://onlinelibrary.wiley.com/doi/pdf/10.1002/fsn3.3054

Reference54 articles.

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3. Effect of wheat bran and pectin on bile acid and cholesterol excretion in ileostomy patients;Bosaeus I. G.;Human Nutritrion. Clinical Nutrition,1986

4. Effect of nano-scale powder processing on physicochemical and nutritional properties of barley grass

5. Comparison of the Chemical Composition and Physicochemical Properties of Different Fibers Prepared from the Peel of Citrus sinensis L. Cv. Liucheng

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