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【摘 要】
：
In the framework of searching for new pectin sources to partially compensate for domestic and regional demands, the peel (albedo) of the “non-comestible” frui
【机 构】
：
FoodResearchandTechnologyDivision,FoodResearchUnit,SubunitofPedagogyinBiochemistryandMicrobiology
【出 处】
：
农业科学(英文)
【发表日期】
：
2013年11期
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