reference/18960909

http://rdf.ncbi.nlm.nih.gov/pubchem/reference/18960909

Outgoing Links

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contentType	Journal Article\|Research Support, Non-U.S. Gov't
issn	0963-9969
pageRange	108911-
publicationName	Food research international (Ottawa, Ont.)
startingPage	108911
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bibliographicCitation	Teng F, Reis MG, Yang L, Ma Y, Day L. Structural characteristics of triacylglycerols contribute to the distinct in vitro gastric digestibility of sheep and cow milk fat prior to and after homogenisation. Food Res Int. 2020 Apr;130():108911. doi: 10.1016/j.foodres.2019.108911. PMID: 32156362.
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date	202004
identifier	https://doi.org/10.1016/j.foodres.2019.108911 https://pubmed.ncbi.nlm.nih.gov/32156362
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language	English
source	https://www.crossref.org/ https://pubmed.ncbi.nlm.nih.gov/
title	Structural characteristics of triacylglycerols contribute to the distinct in vitro gastric digestibility of sheep and cow milk fat prior to and after homogenisation
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Total number of triples: 37.