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Journal: Foods, 2022
Volume: 11
Number: 3444
3444
Article: The Effects of Pectin Structure on Emulsifying, Rheological, and In Vitro Digestion Properties of Emulsion
Authors: by Xixiang Shuai, Jun Chen, Qi Liu, Haolan Dong, Taotao Dai, Zhaoying Li, Chengmei Liu and Risi Wang
Link: https://www.mdpi.com/2304-8158/11/21/3444

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