Abstract This chapter describes the sources, preparation procedures, structures, properties, and applications of inulin, konjac glucomannan, and fructooligosaccharides (FOS). It explains the relationships of structure to the properties of konjac glucomannan and the health benefits of inulin and FOS.
Leslie
杳鸢
科研小民工
爱静静
jyy
VDC
两院候选人
真实的芹菜
pluto
小宋
坚强的广山
嘻哈hang
petrichor
xiaokang123
持卿
FIN
liv
bie123
小红薯7XJ9B2Q4
西门如豹
皖公网安备34019202002308
