Chemical Modification Methods for Inulin- and Agavin-Type Fructans: Synthesis, Characterization, and Biofunctional Activity: A Review
Inulin and agavin fructans have been widely used in the food industry as fat substitutes, wall materials, and prebiotics, among other applications. Chemical modifications offer several advantages, from enhancing functional properties to broadening industrial applications, making them a key area of r...
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| Главные авторы: | , , , , |
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| Формат: | Artigo |
| Язык: | Inglês |
| Опубликовано: |
MDPI AG
2025-06-01
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| Серии: | Molecules |
| Предметы: | |
| Online-ссылка: | https://www.mdpi.com/1420-3049/30/13/2672 |
| Метки: |
Нет меток, Требуется 1-ая метка записи!
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