Effects of enzymatic hydrolysis on the structural, rheological, and functional properties of mulberry leaf polysaccharide
Food chemistry, 2021-09, Vol.355, p.129608 [Peer Reviewed Journal]Copyright © 2021 Elsevier Ltd. All rights reserved. ;EISSN: 1873-7072 ;DOI: 10.1016/j.foodchem.2021.129608 ;PMID: 33799260
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