Fast or slow-foods? Describing natural variations in oral processing characteristics across a wide range of Asian foods
出版年份 2017 全文链接
标题
Fast or slow-foods? Describing natural variations in oral processing characteristics across a wide range of Asian foods
作者
关键词
-
出版物
Food & Function
Volume 8, Issue 2, Pages 595-606
出版商
Royal Society of Chemistry (RSC)
发表日期
2016-11-08
DOI
10.1039/c6fo01286h
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