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Thermally Induced Covalent Cross-Linking of Proanthocyanidins and Pectin in Processed Fruit-Based Foods.

Li Q, Cao Y, Lin H, Zhao T, McClements DJ, Wang S, Yan X, Wang Y, Shen P, Zhang Y. Thermally Induced Covalent Cross-Linking of Proanthocyanidins and Pectin in Processed Fruit-Based Foods. J Agric Food Chem. 2023 Nov 06.

View in: PubMed