Cite
HARVARD Citation
Goh, R. et al. (2015). Green tea catechins reduced the glycaemic potential of bread: An in vitro digestibility study. Food chemistry. pp. 203-210. [Online].
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Goh, R. et al. (2015). Green tea catechins reduced the glycaemic potential of bread: An in vitro digestibility study. Food chemistry. pp. 203-210. [Online].