Lv41
420 积分 2025-04-13 加入
Yeast fermentation of apple and grape pomaces affects subsequent aqueous pectin extraction: Composition, structure, functional and antioxidant properties of pectins
3个月前
已完结
Novel insights into the impact of pectin structure on key aroma components of peaches
6个月前
已完结
Novel insights into the impact of pectin structure on key aroma components of peaches
7个月前
已关闭
Sequential extraction of hawthorn pectin: An attempt to reveal their original mode of being in plants and functional properties
7个月前
已完结
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