Order Article Reprints

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

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

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