Changes in biochemical properties and pectin nanostructures of juice sacs during the granulation process of pomelo fruit (Citrus grandis)
- 1 May 2022
- journal article
- research article
- Published by Elsevier in Food Chemistry
- Vol. 376, 131876
Abstract
No abstract availableKeywords
Funding Information
- Fundamental Research Funds for the Central Universities (XDJK2018C068, XDJK2021F008)
- Fundamental Research Funds for the Central Universities
- National Natural Science Foundation of China (31972131, 32172262)
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