Cite
HARVARD Citation
Kazemi, M. et al. (2019). Pistachio green hull pectin: Optimization of microwave-assisted extraction and evaluation of its physicochemical, structural and functional properties. Food chemistry. pp. 663-672. [Online].
This is an interim version of our Electronic Legal Deposit Catalogue-eJournals and eBooks while we continue to recover from a cyber-attack.
Kazemi, M. et al. (2019). Pistachio green hull pectin: Optimization of microwave-assisted extraction and evaluation of its physicochemical, structural and functional properties. Food chemistry. pp. 663-672. [Online].