| 标题 |
Antioxidant and antidiabetic activity of blackberry after gastrointestinal digestion and human gut microbiota fermentation |
| 网址 | |
| DOI | |
| 其它 |
期刊:Food Chemistry 作者:Vemana Gowd; Tao Bao; Liling Wang; Ying Huang; Shenghuizi Chen; et al 出版日期:2018-12-01 |
| 求助人 | |
| 下载 |
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(2025-6-4)