Duodu, K. G. (2026). Sorghum proanthocyanidins - Degree of polymerisation, bioaccessibility and antioxidant properties as influenced by extrusion cooking.
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Chicago Style (17th ed.) Citation
Duodu, Kwaku Gyebi. Sorghum Proanthocyanidins - Degree of Polymerisation, Bioaccessibility and Antioxidant Properties as Influenced by Extrusion Cooking. 2026.
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MLA (9th ed.) Citation
Duodu, Kwaku Gyebi. Sorghum Proanthocyanidins - Degree of Polymerisation, Bioaccessibility and Antioxidant Properties as Influenced by Extrusion Cooking. 2026.
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Warning: These citations may not always be 100% accurate.