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HARVARD Citation
Liu, S. et al. (2020). The effect of bound polyphenols on the fermentation and antioxidant properties of carrot dietary fiber in vivo and in vitro. Food & function. 11 (1), pp. 748-758. [Online].
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Liu, S. et al. (2020). The effect of bound polyphenols on the fermentation and antioxidant properties of carrot dietary fiber in vivo and in vitro. Food & function. 11 (1), pp. 748-758. [Online].