Relationships between solution properties of cereal β-glucans and physiological effects -: a review

被引：144

作者：

Wood, PJ ^{[1
]}

机构：

[1] Agr & Agri Food Canada, Food Res Program, Guelph, ON N1G 5C9, Canada

来源：

TRENDS IN FOOD SCIENCE & TECHNOLOGY | 2004年 / 15卷 / 06期

关键词：

D O I：

10.1016/j.tifs.2003.03.001

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

引用

页码：313 / 320

页数：8

共 37 条

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[9]

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[10]

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