Cite
HARVARD Citation
Wang, W. et al. (n.d.). Characterization of pectin from grapefruit peel: A comparison of ultrasound-assisted and conventional heating extractions. Food hydrocolloids. pp. 730-739. [Online].
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Wang, W. et al. (n.d.). Characterization of pectin from grapefruit peel: A comparison of ultrasound-assisted and conventional heating extractions. Food hydrocolloids. pp. 730-739. [Online].