EM-T3Comprehensive Reviews in Food Science and Food Safety2025-09-01第 24 卷第 5 期，e70297-e70297开放获取高影响力 · 前 10%

Structural and Functional Properties of Fiber From Psyllium ( Plantago ovata ) Husk: Current Knowledge and Strategies to Expand Its Application in Food and Beyond

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Comprehensive Reviews in Food Science and Food SafetyWiley (Blackwell Publishing)

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引用这篇

ŠTRKALJ L, YAKUBOV G E, BURTON R A, et al. Structural and Functional Properties of Fiber From Psyllium ( Plantago ovata ) Husk: Current Knowledge and Strategies to Expand Its Application in Food and Beyond[J]. Comprehensive Reviews in Food Science and Food Safety, 2025, 24(5): e70297-e70297. DOI:10.1111/1541-4337.70297.

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学科: 医学护理学营养与膳食
类型: 研究论文
期刊: Comprehensive Reviews in Food Science and Food Safety
基金资助: Directorate for Biological Sciences Biotechnology and Biological Sciences Research Council Australian Research Council项目号 BB/T006404/1、LP180100971
卷期页: 第 24 卷第 5 期，e70297-e70297
出版: 2025-09-01
语言: 英语
DOI: 10.1111/1541-4337.70297

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