Side‐by‐side comparison of composition and structural properties of wheat, rye, oat, and maize bran and their impact on in vitro fermentability
出版年份 2019 全文链接
标题
Side‐by‐side comparison of composition and structural properties of wheat, rye, oat, and maize bran and their impact on in vitro fermentability
作者
关键词
-
出版物
CEREAL CHEMISTRY
Volume -, Issue -, Pages -
出版商
Wiley
发表日期
2019-09-06
DOI
10.1002/cche.10213
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