Cite
HARVARD Citation
Wang, J. et al. (2020). Cereal-derived arabinoxylans: Structural features and structure–activity correlations. Trends in food science & technology. pp. 157-165. [Online].
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Wang, J. et al. (2020). Cereal-derived arabinoxylans: Structural features and structure–activity correlations. Trends in food science & technology. pp. 157-165. [Online].