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pro vyhledávání: '"Dihu Lv"'
Publikováno v:
Foods, Vol 13, Iss 7, p 983 (2024)
This study aims to investigate the positive effects of ultra-high pressure assisted acid extraction (UPAAE) on both physicochemical properties and antioxidant activities of hawthorn pectin. The basic indicators, structure characterization, and antiox
Externí odkaz:
https://doaj.org/article/ef999a69b4cc4acf8bb379c368eaa0f3
