Cite
HARVARD Citation
Bai, Y. et al. (2021). Structural reasons for inhibitory effects of pectin on α-amylase enzyme activity and in-vitro digestibility of starch. Food hydrocolloids. p. . [Online].
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Bai, Y. et al. (2021). Structural reasons for inhibitory effects of pectin on α-amylase enzyme activity and in-vitro digestibility of starch. Food hydrocolloids. p. . [Online].