Investigating the influence of pectin content and structure on its functionality in bio-flocculant extracted from okra.
Investigating the influence of pectin content and structure on its functionality in bio-flocculant extracted from okra.
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DOI：
10.1016/j.carbpol.2020.116414
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发表时间：
2020-08
影响因子：
11.2
通讯作者：
Yujie Mao;Rachael Millett;Chai-Siah Lee;G. Yakubov;S. Harding;E. Binner
中科院分区：
文献类型：
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作者：
Yujie Mao;Rachael Millett;Chai-Siah Lee;G. Yakubov;S. Harding;E. Binner
