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期刊名称

food chemistry-x(1)

关键词

作者

Xu, Xiaojuan AND Wang, Junqiao AND Nie, Shaoping AND Wang, Qiang(0)

机构

chinese acad agr sci, inst food sci & technol, beijing 100193, peoples r china(1)
nanchang univ, sch food sci & technol, state key lab food sci & technol, nanchang 330047, jiangxi, peoples r china(1)
wuhan univ, coll chem & mol sci, wuhan 430072, peoples r china(1)

年份

2022(1)

科研产出

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资源类型: 外文期刊

作者:Xu, Xiaojuan(精确检索)

作者:Wang, Junqiao(精确检索)

作者:Nie, Shaoping(精确检索)

作者:Wang, Qiang(精确检索)

排序方式：

1Chain conformations and steady-shear viscosity properties of pectic polysaccharides from apple and tomato

作者： Xu, Xiaojuan; Wang, Junqiao; Nie, Shaoping; Wang, Qiang; SCI

机构： Wuhan Univ, Coll Chem & Mol Sci, Wuhan 430072, Peoples R China; Nanchang Univ, Sch Food Sci & Technol, State Key Lab Food Sci & Technol, Nanchang 330047, Jiangxi, Peoples R China; Chinese Acad Agr Sci, Inst Food Sci & Technol, Beijing 100193, Peoples R China;

来源：FOOD CHEMISTRY-X

年份：2022