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Rheological properties of Prunus persica exudate: Potential effects of proteins and polyphenols

Jun Ding1, Hui Zhang1, Yanjun Tian2

  • 1Shanghai Engineering Research Center of Food Microbiology, School of Medical Instruments and Food Engineering, University of Shanghai for Science and Technology, Shanghai 200093, China.

International Journal of Biological Macromolecules
|April 20, 2019
PubMed

Keywords:
CompositionPeach gumRheology

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