Cite
HARVARD Citation
Dhuique-Mayer, C. et al. (2016). Culinary practices mimicking a polysaccharide-rich recipe enhance the bioaccessibility of fat-soluble micronutrients. Food chemistry. pp. 182-188. [Online].
This is an interim version of our Electronic Legal Deposit Catalogue-eJournals and eBooks while we continue to recover from a cyber-attack.
Dhuique-Mayer, C. et al. (2016). Culinary practices mimicking a polysaccharide-rich recipe enhance the bioaccessibility of fat-soluble micronutrients. Food chemistry. pp. 182-188. [Online].