Cite
HARVARD Citation
Yan, L. et al. (2020). Preparation of cellulose with controlled molecular weight via ultrasonic treatment improves cholesterol‐binding capacity. Journal of food processing and preservation. 44 (2), p. n/a. [Online].
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Yan, L. et al. (2020). Preparation of cellulose with controlled molecular weight via ultrasonic treatment improves cholesterol‐binding capacity. Journal of food processing and preservation. 44 (2), p. n/a. [Online].