Cite
HARVARD Citation
Kan, L. et al. (2020). Tea polyphenols as a strategy to control starch digestion in bread: the effects of polyphenol type and gluten. Food & function. 11 (7), pp. 5933-5943. [Online].
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Kan, L. et al. (2020). Tea polyphenols as a strategy to control starch digestion in bread: the effects of polyphenol type and gluten. Food & function. 11 (7), pp. 5933-5943. [Online].