Cite
HARVARD Citation
Zhang, Y. et al. (2023). Improving the adsorption characteristics and antioxidant activity of oat bran by superfine grinding. Food science & nutrition. 11 (1), pp. 216-227. [Online].
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Zhang, Y. et al. (2023). Improving the adsorption characteristics and antioxidant activity of oat bran by superfine grinding. Food science & nutrition. 11 (1), pp. 216-227. [Online].