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Properties of pectin extracted from fermented and steeped hawthorn wine pomace: A comparison

Yang Jiang1, Jinhua Du1, Liguo Zhang1

  • 1College of Food Science and Engineering, Shandong Agricultural University, Tai'an, Shandong, 271018, China.

Carbohydrate Polymers
|July 16, 2018
PubMed

Keywords:
CharacterizationExtractionHawthorn wine pomacePectinRheological properties

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