Evaluation of whisky distillery by-products. VI. The reduction in digestibility of malt distiller's grains by fatty acids and the interaction with calcium and other reversal agents.
作者信息
el-Hag G A, Miller T B
出版信息
J Sci Food Agric. 1972 Feb;23(2):247-58. doi: 10.1002/jsfa.2740230212.
PMID:4536974
Abstract
摘要
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