학술논문
Proanthocyanidins from the kernel and shell of pecan (Carya illinoinensis): Average degree of polymerization and effects on carbohydrate, lipid, and peptide hydrolysis in a simulated human digestive system
Document Type
Article
Author
Source
In Journal of Functional Foods January 2017 28:227-234
Subject
Language
ISSN
1756-4646