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Optimized Clarification Technology of Bayberry Juice by Chitosan/Sodium Alginate and Changes in Quality Characteristics during Clarification.
- Published in:
- Foods, 2022, v. 11, n. 5, p. 671, doi. 10.3390/foods11050671
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- Article
Effect of pH on betalain–anthocyanin mixture in bayberry juice: influences on pigments, colour, and antioxidant capacity.
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- International Journal of Food Science & Technology, 2022, v. 57, n. 6, p. 3556, doi. 10.1111/ijfs.15680
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- Article
Multiple‐strain Lactobacillus‐fermented soymilk with antioxidant capacity and delicate flavour.
- Published in:
- International Journal of Food Science & Technology, 2021, v. 56, n. 11, p. 6052, doi. 10.1111/ijfs.15253
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- Article
Preparation and properties of hybrid specific length carbon fiber thermoplastic composites by suspension method.
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- Polymer Composites, 2024, v. 45, n. 9, p. 7991, doi. 10.1002/pc.28318
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- Article