Article Versions Notes

Jiang Z, Zhang M, Huang Y, Ma C, Mu S, Li H, Liu X, Ma Y, Liu Y, Hou J. Comparison and Characterization of the Structure and Physicochemical Properties of Three Citrus Fibers: Effect of Ball Milling Treatment. Foods. 2022; 11(17):2665. https://doi.org/10.3390/foods11172665

Jiang, Zhanmei, Minghan Zhang, Yuxuan Huang, Chenglong Ma, Sinan Mu, Hongyu Li, Xianqi Liu, Yue Ma, Yue Liu, and Juncai Hou. 2022. "Comparison and Characterization of the Structure and Physicochemical Properties of Three Citrus Fibers: Effect of Ball Milling Treatment" Foods 11, no. 17: 2665. https://doi.org/10.3390/foods11172665

Jiang, Z., Zhang, M., Huang, Y., Ma, C., Mu, S., Li, H., Liu, X., Ma, Y., Liu, Y., & Hou, J. (2022). Comparison and Characterization of the Structure and Physicochemical Properties of Three Citrus Fibers: Effect of Ball Milling Treatment. Foods, 11(17), 2665. https://doi.org/10.3390/foods11172665