Preparation Process Optimization and Physicochemical Properties of Dietary Fiber Modified by Pu&#x02019;er Tea Residue Fermentation

doi:10.11882/j.issn.0254-5071.2026.04.033

Preparation Process Optimization and Physicochemical Properties of Dietary Fiber Modified by Pu’er Tea Residue Fermentation

QIU Yueting, ZHAI Shengyu, NIE Yaning, LIU Yanhua, SONG Yunru, LI Tianmeng, XIA Ting

China Brewing ›› 2026, Vol. 45 ›› Issue (4) : 241-247.

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China Brewing ›› 2026, Vol. 45 ›› Issue (4) : 241-247. DOI: 10.11882/j.issn.0254-5071.2026.04.033

Preparation Process Optimization and Physicochemical Properties of Dietary Fiber Modified by Pu’er Tea Residue Fermentation

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{{article.zuoZheEn_L}}. {{article.title_en}}[J]. {{journal.qiKanMingCheng_EN}}, 2026, 45(4): 241-247 https://doi.org/10.11882/j.issn.0254-5071.2026.04.033

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Received	Published
2025-08-20	2026-04-25
Issue Date
2026-05-27

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