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Research on the Properties of Polysaccharides, Starch, Protein, Pectin, and Fibre in Food Processing
Subjects:
“...polymeric proanthocyanidin...”
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by Otero-Espinar, Francisco Javier
Published 2023
Subjects:
“...polymeric nanoparticles...”Published 2023
MDPI - Multidisciplinary Digital Publishing Institute
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