Citation: | XUE Lu, XING Yuhang, DUAN Zhihao, et al. Formation and Characterization of the Complex of Epigallocatechin Gallate and Oat β-Glucan[J]. Science and Technology of Food Industry, 2022, 43(8): 124−132. (in Chinese with English abstract). doi: 10.13386/j.issn1002-0306.2021110143. |
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