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	Effect of filamentous fungi fermentation on the extractability and physicochemical properties of beta-glucan in oat bran
	Wu, Jia; Jin, Shanshan; Wu, Shanshan; Chen, Yifan; Chen, Ruiwei
刊名	FOOD CHEMISTRY
	2018
卷号	254页码:122-128
关键词	beta-Glucan Extractability Filamentous fungi Physicochemical properties Fermentation
ISSN号	0308-8146
URL标识	查看原文
内容类型	期刊论文
URI标识	http://www.corc.org.cn/handle/1471x/2890232
专题	福州大学
推荐引用方式 GB/T 7714	Wu, Jia,Jin, Shanshan,Wu, Shanshan,et al. Effect of filamentous fungi fermentation on the extractability and physicochemical properties of beta-glucan in oat bran[J]. FOOD CHEMISTRY,2018,254:122-128.
APA	Wu, Jia,Jin, Shanshan,Wu, Shanshan,Chen, Yifan,&Chen, Ruiwei.(2018).Effect of filamentous fungi fermentation on the extractability and physicochemical properties of beta-glucan in oat bran.FOOD CHEMISTRY,254,122-128.
MLA	Wu, Jia,et al."Effect of filamentous fungi fermentation on the extractability and physicochemical properties of beta-glucan in oat bran".FOOD CHEMISTRY 254(2018):122-128.

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