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Changes of O-acetylation degree of non-cellulosic polysaccharides during fruit development and ripening and its influence on mechanical properties and microstructure of plant tissue

> Changes of O-acetylation degree of non-cellulosic polysaccharides during fruit development and ripening and its influence on mechanical properties and microstructure of plant tissue

Changes of O-acetylation degree of non-cellulosic polysaccharides during fruit development and ripening and its influence on mechanical properties and microstructure of plant tissue

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