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HARVARD Citation
Li, Z. et al. (2022). Effect of downstream processing on the structure and rheological properties of xanthan gum generated by fermentation of Melaleuca alternifolia residue hydrolysate. Food hydrocolloids. p. . [Online].
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Li, Z. et al. (2022). Effect of downstream processing on the structure and rheological properties of xanthan gum generated by fermentation of Melaleuca alternifolia residue hydrolysate. Food hydrocolloids. p. . [Online].