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Effects of insoluble dietary fiber from kiwi fruit pomace on the physicochemical properties and sensory characteristics of low-fat pork meatballs

Published Online: 2020-08-07

Published Print: 2021-04

Authors

Zhao, Dingwei

Guo, Chenxi

Liu, Xuebo

Xiao, Chunxia https://orcid.org/0000-0003-4472-3182
Funding

Funding for this research was provided by:

National Natural Science Foundation of China (21403169)

China Postdoctoral Science Foundation (2015M572603)

Natural Science Basic Research Plan in Shaanxi Province of China (2015JQ2039)

Fundamental Research Funds for the Central Universities (2452016083)
License Information

Text and Data Mining valid from 2020-08-07

Version of Record valid from 2020-08-07
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Article History

Revised: 18 June 2020

Accepted: 31 July 2020

First Online: 7 August 2020

Compliance with ethical standards

:

: The authors declared that they have no conflicts of interest to this work.

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