Article Versions Notes

Cheng Y, Xue P, Chen Y, Xie J, Peng G, Tian S, Chang X, Yu Q. Effect of Soluble Dietary Fiber of Navel Orange Peel Prepared by Mixed Solid-State Fermentation on the Quality of Jelly. Foods. 2023; 12(8):1724. https://doi.org/10.3390/foods12081724

Cheng, Yanan, Puyou Xue, Yi Chen, Jianhua Xie, Guanyi Peng, Shenglan Tian, Xinxin Chang, and Qiang Yu. 2023. "Effect of Soluble Dietary Fiber of Navel Orange Peel Prepared by Mixed Solid-State Fermentation on the Quality of Jelly" Foods 12, no. 8: 1724. https://doi.org/10.3390/foods12081724

Cheng, Y., Xue, P., Chen, Y., Xie, J., Peng, G., Tian, S., Chang, X., & Yu, Q. (2023). Effect of Soluble Dietary Fiber of Navel Orange Peel Prepared by Mixed Solid-State Fermentation on the Quality of Jelly. Foods, 12(8), 1724. https://doi.org/10.3390/foods12081724