Cite
HARVARD Citation
Buergy, A. et al. (2021). Pectin degradation accounts for apple tissue fragmentation during thermomechanical-mediated puree production. Food hydrocolloids. p. . [Online].
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Buergy, A. et al. (2021). Pectin degradation accounts for apple tissue fragmentation during thermomechanical-mediated puree production. Food hydrocolloids. p. . [Online].