| 标题 |
Decreasing the Crystallinity and Degree of Polymerization of Cellulose Increases Its Susceptibility to Enzymatic Hydrolysis and Fermentation by Colon Microbiota |
| 网址 | |
| DOI | |
| 其它 |
期刊:Foods 作者:Karel Thielemans; Yamina De Bondt; Luke Comer; Jeroen Raes; Nadia Everaert; et al 出版日期:2023-03-04 |
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(2025-6-4)