journal:Food & Function
Authors:Han Wang; Qun Shen; Fan Zhang; Yongxia Fu; Yiqing Zhu; Liangxing Zhao; Chao Wang; Qingyu Zhao
Published date:--
DOI:10.1039/d3fo00294b
PDF link:http://pubs.rsc.org/en/content/articlepdf/2023/FO/D3FO00294B
Article link:http://dx.doi.org/10.1039/d3fo00294b
Article Source:Royal Society of Chemistry (RSC)。
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