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International Journal of Food Properties Volume 22, 2019 - Issue 1

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Original Article

Antioxidant and physicochemical properties of soluble dietary fiber from garlic straw as treated by energy-gathered ultrasound

Liurong Huanga School of Food and Biological Engineering, Jiangsu University, Zhenjiang, Jiangsu, China;b Institute of Food Physical Processing, Jiangsu University, Jiangsu, ChinaCorrespondence[email protected]
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Wenxue Zhanga School of Food and Biological Engineering, Jiangsu University, Zhenjiang, Jiangsu, ChinaView further author information

Jing Chenga School of Food and Biological Engineering, Jiangsu University, Zhenjiang, Jiangsu, ChinaView further author information

Zibo Lua School of Food and Biological Engineering, Jiangsu University, Zhenjiang, Jiangsu, ChinaView further author information

Pages 678-688 | Received 19 Dec 2018, Accepted 22 Mar 2019, Published online: 19 Apr 2019

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https://doi.org/10.1080/10942912.2019.1600544
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Jiawei Shao, Jianxin Fu & Guixiang Zhang. (2020) Study on Quality of Soluble Dietary Fiber from Jujube (Z. vulgaris Lam) with Different Treatments. E3S Web of Conferences 185, pages 04017.
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Antioxidant and physicochemical properties of soluble dietary fiber from garlic straw as treated by energy-gathered ultrasound

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Antioxidant and physicochemical properties of soluble dietary fiber from garlic straw as treated by energy-gathered ultrasound

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