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The influence of traditional and new processing technologies on the structure and function of food polysaccharide

Gunsriwiang Benchamas1, Shiyu Huang, Gangliang Huang

  • 1Active Carbohydrate Research Institute, Chongqing Key Laboratory of Green Synthesis and Application, College of Chemistry, Chongqing Normal University, Chongqing 401331, China. huangdoctor226@163.com.

Food & Function
|June 25, 2020
PubMed

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