| 标题 |
Bioavailability, Bioactivity, and Prebiotic Potential of Bound Phenolic Compounds Released From Highland Barley ( Hordeum vulgare L.) Bran During In Vitro Digestion and Colonic Fermentation |
| 网址 | |
| DOI | |
| 其它 |
期刊:Journal of Food Science 作者:Mouhamed Fall; Wangyan Qin; Genyi Zhang 出版日期:2025-05-01 |
| 求助人 | |
| 下载 | 求助已完成,仅限求助人或该文件上传人下载。 |
PDF的下载单位、IP信息已删除
(2025-6-4)