Combined microwave and enzymatic treatment improve the release of insoluble bound phenolic compounds from the grapefruit peel insoluble dietary fiber

Publication date: September 2021Source: LWT, Volume 149Author(s): Guanyi Peng, Jiapan Gan, Ruihong Dong, Yi Chen, Jianhua Xie, Ziyan Huang, Yue Gu, Danfei Huang, Qiang Yu
Source: LWT Food Science and Technology - Category: Food Science Source Type: research