Cite
HARVARD Citation
Cui, J. et al. (2021). Pectins from fruits: Relationships between extraction methods, structural characteristics, and functional properties. Trends in food science & technology. pp. 39-54. [Online].
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Cui, J. et al. (2021). Pectins from fruits: Relationships between extraction methods, structural characteristics, and functional properties. Trends in food science & technology. pp. 39-54. [Online].