Back to matchesWe found a matchYour institution may have access to this item. Find your institution then sign in to continue.Title果胶与多酚相互作用机制及其对食品加工 特性影响的研究进展.Authors张 璇; 赵 文; 高 哲; 李美娇; 吴梦颖; 周 茜PublicationScience & Technology of Food Industry, 2024, Vol 45, Issue 1, p378ISSN1002-0306Publication typeArticleDOI10.13386/j.issn1002-0306.2023030201