Wholeness and primary and secondary food structure effects on in vitro digestion patterns determine nutritionally distinct carbohydrate fractions in cereal foods

标题
Wholeness and primary and secondary food structure effects on in vitro digestion patterns determine nutritionally distinct carbohydrate fractions in cereal foods
作者
关键词
-
出版物
FOOD CHEMISTRY
Volume 135, Issue 3, Pages 1968-1974
出版商
Elsevier BV
发表日期
2012-07-02
DOI
10.1016/j.foodchem.2012.06.083

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