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Journal: Foods, 2023
Volume: 12
Number: 1100

Article: Decreasing the Crystallinity and Degree of Polymerization of Cellulose Increases Its Susceptibility to Enzymatic Hydrolysis and Fermentation by Colon Microbiota
Authors: by Karel Thielemans, Yamina De Bondt, Luke Comer, Jeroen Raes, Nadia Everaert, Bert F. Sels and Christophe M. Courtin
Link: https://www.mdpi.com/2304-8158/12/5/1100

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