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Journal: FoodsVolume: 11Number: 3444
Article: The Effects of Pectin Structure on Emulsifying, Rheological, and In Vitro Digestion Properties of Emulsion
  • Authors:
  • Xixiang Shuai1,
  • Jun Chen1 and
  • Qi Liu1
  • et al.
Link: https://www.mdpi.com/2304-8158/11/21/3444

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