Cite
MLA Citation
Chandi Kanchana Deepali Wellala et al.. “Effect of high pressure homogenization combined with juice ratio on water-soluble pectin characteristics, functional properties and bioactive compounds in mixed juices.” Innovative food science & emerging technologies, vol. 60, 2020, p. . http://access.bl.uk/ark:/81055/vdc_100104366990.0x00001d