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Instytut Agrofizyki im. Bohdana Dobrzańskiego Polskiej Akademii Nauk
Comparison of enzymatic and acid hydrolysis treatments on the structure of RG-I segments in the diluted alkali-soluble pectin (DASP) fraction from apple and carrot pomace
Comparison of enzymatic and acid hydrolysis treatments on the structure of RG-I segments in the diluted alkali-soluble pectin (DASP) fraction from apple and carrot pomace |
 
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