Thielemans, K.; De Bondt, Y.; Comer, L.; Raes, J.; Everaert, N.; Sels, B.F.; Courtin, C.M.
Decreasing the Crystallinity and Degree of Polymerization of Cellulose Increases Its Susceptibility to Enzymatic Hydrolysis and Fermentation by Colon Microbiota. Foods 2023, 12, 1100.
https://doi.org/10.3390/foods12051100
AMA Style
Thielemans K, De Bondt Y, Comer L, Raes J, Everaert N, Sels BF, Courtin CM.
Decreasing the Crystallinity and Degree of Polymerization of Cellulose Increases Its Susceptibility to Enzymatic Hydrolysis and Fermentation by Colon Microbiota. Foods. 2023; 12(5):1100.
https://doi.org/10.3390/foods12051100
Chicago/Turabian Style
Thielemans, Karel, Yamina De Bondt, Luke Comer, Jeroen Raes, Nadia Everaert, Bert F. Sels, and Christophe M. Courtin.
2023. "Decreasing the Crystallinity and Degree of Polymerization of Cellulose Increases Its Susceptibility to Enzymatic Hydrolysis and Fermentation by Colon Microbiota" Foods 12, no. 5: 1100.
https://doi.org/10.3390/foods12051100
APA Style
Thielemans, K., De Bondt, Y., Comer, L., Raes, J., Everaert, N., Sels, B. F., & Courtin, C. M.
(2023). Decreasing the Crystallinity and Degree of Polymerization of Cellulose Increases Its Susceptibility to Enzymatic Hydrolysis and Fermentation by Colon Microbiota. Foods, 12(5), 1100.
https://doi.org/10.3390/foods12051100
