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    Effect of partially hydrolyzed tamarind gum addition on the quality of Chaenomeles speciosa fruit vinegar

    Effect of partially hydrolyzed tamarind gum addition on the quality of Chaenomeles speciosa fruit vinegar by ZHAO Yuqi, LI Yanxiao, TIAN Jiaxin, LV Ang, JIANG Zhengqiang, YAN Qiaojuan

    Published 2024-06-01
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