A shift toward a new holistic paradigm will help to preserve and better process grain products’ food structure for improving their health effects
出版年份 2015 全文链接
标题
A shift toward a new holistic paradigm will help to preserve and better process grain products’ food structure for improving their health effects
作者
关键词
-
出版物
Food & Function
Volume 6, Issue 2, Pages 363-382
出版商
Royal Society of Chemistry (RSC)
发表日期
2014-11-03
DOI
10.1039/c4fo00477a
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