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Effect of drying pretreatment methods on structure and properties of pectins extracted from Chinese quince fruit

Zhao Qin1, Hua-Min Liu1, Xi-Chuang Cheng1

  • 1College of Food Science and Technology, Henan University of Technology, Zhengzhou 450001, China.

International Journal of Biological Macromolecules
|July 1, 2019
PubMed

Keywords:
Chinese quince fruitDrying pretreatment methodsPectin

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