| 标题 |
Effects of different extraction solvents on the compositions, primary structures, and anti-inflammatory activity of pectin from sweet potato processing by-products |
| 网址 | |
| DOI |
10.1016/j.carbpol
doi
|
| 求助人 | |
| 下载 | 求助已完成,仅限求助人或该文件上传人下载。 |
PDF的下载单位、IP信息已删除
(2025-6-4)