| 标题 |
Effects of different processing methods on bioaccessibility of phenolic compounds in flaxseed meal |
| 网址 | |
| DOI | |
| 其它 |
期刊:Food Chem 作者:Cheng L, Zhao M, Guo H, Cheng Y, Shen Y, Hai D, Song L, Wang Y, Zhao G, Huang X, Ma Y 出版日期:2026-06-02 |
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(2025-6-4)