| 标题 |
Viscosity development from oat bran β-glucans through in vitro digestion is lowered in the presence of phenolic compounds |
| 网址 | |
| DOI | |
| 其它 |
期刊:Food & Function 作者:Grace Northrop; Adrian S. D’costa; S. Tosh; N. Bordenave 出版日期:2022-03-14 |
| 求助人 | |
| 下载 |
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(2025-6-4)