CyTA - Journal of Food
Volume 20, 2022 - Issue 1
Research Article
Extraction optimization, structural characterization of soluble dietary fiber from Morchella importuna, and its in vitro fermentation impact on gut microbiota and short-chain fatty acids
Optimización de la extracción, caracterización estructural de la fibra dietética soluble de Morchella importuna e impacto producido por su fermentación in vitro en lamicrobiota intestinal y los ácidos grasos de cadena corta
Jiayu Leia College of Food Science and Engineering, Shanxi Agricultural University, Taigu, Shanxi, China;b Shanxi Agricultural University, Shanxi Engineering Research Center of Edible Fungi, Taigu, Shanxi, China
https://orcid.org/0000-0002-0484-5380View further author information
https://orcid.org/0000-0002-0484-5380View further author information, Yuting Zhanga College of Food Science and Engineering, Shanxi Agricultural University, Taigu, Shanxi, China;b Shanxi Agricultural University, Shanxi Engineering Research Center of Edible Fungi, Taigu, Shanxi, Chinahttps://orcid.org/0000-0001-5128-5710View further author information
https://orcid.org/0000-0001-5128-5710View further author information, Dongdong Guoa College of Food Science and Engineering, Shanxi Agricultural University, Taigu, Shanxi, China;b Shanxi Agricultural University, Shanxi Engineering Research Center of Edible Fungi, Taigu, Shanxi, Chinahttps://orcid.org/0000-0002-7516-5358View further author information
https://orcid.org/0000-0002-7516-5358View further author information, Junlong Menga College of Food Science and Engineering, Shanxi Agricultural University, Taigu, Shanxi, China;b Shanxi Agricultural University, Shanxi Engineering Research Center of Edible Fungi, Taigu, Shanxi, Chinahttps://orcid.org/0000-0003-4930-6273View further author information
https://orcid.org/0000-0003-4930-6273View further author information, Cuiping Fenga College of Food Science and Engineering, Shanxi Agricultural University, Taigu, Shanxi, China;b Shanxi Agricultural University, Shanxi Engineering Research Center of Edible Fungi, Taigu, Shanxi, Chinahttps://orcid.org/0000-0002-9133-6081View further author information
https://orcid.org/0000-0002-9133-6081View further author information, Lijing Xua College of Food Science and Engineering, Shanxi Agricultural University, Taigu, Shanxi, China;c Shanxi Agricultural University, Shanxi Key Laboratory of Edible Fungi for Loess PlateauTaigu, Shanxi, Chinahttps://orcid.org/0000-0002-0534-5951View further author information
https://orcid.org/0000-0002-0534-5951View further author information, Yanfen Chenga College of Food Science and Engineering, Shanxi Agricultural University, Taigu, Shanxi, China;c Shanxi Agricultural University, Shanxi Key Laboratory of Edible Fungi for Loess PlateauTaigu, Shanxi, Chinahttps://orcid.org/0000-0001-7807-6484View further author information
https://orcid.org/0000-0001-7807-6484View further author information, Rongzhu Liua College of Food Science and Engineering, Shanxi Agricultural University, Taigu, Shanxi, China;b Shanxi Agricultural University, Shanxi Engineering Research Center of Edible Fungi, Taigu, Shanxi, Chinahttps://orcid.org/0000-0003-0558-0959View further author information
https://orcid.org/0000-0003-0558-0959View further author information, Mingchang Changa College of Food Science and Engineering, Shanxi Agricultural University, Taigu, Shanxi, China;b Shanxi Agricultural University, Shanxi Engineering Research Center of Edible Fungi, Taigu, Shanxi, ChinaCorrespondence[email protected]
https://orcid.org/0000-0001-8282-1854View further author information
https://orcid.org/0000-0001-8282-1854View further author information & Xueran Genga College of Food Science and Engineering, Shanxi Agricultural University, Taigu, Shanxi, China;c Shanxi Agricultural University, Shanxi Key Laboratory of Edible Fungi for Loess PlateauTaigu, Shanxi, ChinaCorrespondence[email protected]
https://orcid.org/0000-0002-7202-5990View further author information
https://orcid.org/0000-0002-7202-5990View further author information show all