Article Versions Notes

Tu J, Brennan MA, Wu G, Bai W, Cheng P, Tian B, Brennan CS. Delivery of Phenolic Compounds, Peptides and β-Glucan to the Gastrointestinal Tract by Incorporating Dietary Fibre-Rich Mushrooms into Sorghum Biscuits. Foods. 2021; 10(8):1812. https://doi.org/10.3390/foods10081812

Tu, Juncai, Margaret Anne Brennan, Gang Wu, Weidong Bai, Ping Cheng, Bin Tian, and Charles Stephen Brennan. 2021. "Delivery of Phenolic Compounds, Peptides and β-Glucan to the Gastrointestinal Tract by Incorporating Dietary Fibre-Rich Mushrooms into Sorghum Biscuits" Foods 10, no. 8: 1812. https://doi.org/10.3390/foods10081812

Tu, J., Brennan, M. A., Wu, G., Bai, W., Cheng, P., Tian, B., & Brennan, C. S. (2021). Delivery of Phenolic Compounds, Peptides and β-Glucan to the Gastrointestinal Tract by Incorporating Dietary Fibre-Rich Mushrooms into Sorghum Biscuits. Foods, 10(8), 1812. https://doi.org/10.3390/foods10081812