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    A water-soluble fraction from a by-product of wheat increases the formation of propionic acid in rats compared with diets based on other by-product fractions and oligofructose

    A water-soluble fraction from a by-product of wheat increases the formation of propionic acid in rats compared with diets based on other by-product fractions and oligofructose oleh Lina Haskå, Roger Andersson, Margareta Nyman

    Diterbitkan 2011-10-01
    Dapatkan teks lengkap
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