Cite
MLA Citation
L. Escrivá et al.. “Bioaccessibility and bioavailability of bioactive compounds from yellow mustard flour and milk whey fermented with lactic acid bacteria.” Food & function, vol. 12, no. 22, 2021, pp. 11250–11261. http://access.bl.uk/ark:/81055/vdc_100146091377.0x00003a