Cite
HARVARD Citation
Pan, X. et al. (2022). Physicochemical and structural properties of three pectin fractions from muskmelon (Cucumis melo) and their correlation with juice cloud stability. Food hydrocolloids. p. . [Online].
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Pan, X. et al. (2022). Physicochemical and structural properties of three pectin fractions from muskmelon (Cucumis melo) and their correlation with juice cloud stability. Food hydrocolloids. p. . [Online].