Improved physicochemical and functional properties of dietary fiber from Rosa roxburghii pomace fermented by Bacillus natto

• DOI: 10.1016/j.fbio.2022.102030
• Publication Date: 2022-09-09T13:56:36Z
• Authors: Yan-Qiu Wang; Jian-Dong Wang; Zi-Hui Cai; Han Huang; Su Zhang; Li-Na Fu; Peng-Quan Zhao; Xin-Yu Yan; Yu-Jie Fu
• Keywords: Pomace; Ingredient; Functional food