pumpkin-hawthorn juice

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Co-immobilization of pectinase and glucoamylase onto sodium aliginate/graphene oxide composite beads and its application in the preparation of pumpkin-hawthorn juice.
Yang, Si-Qi;Dai, Xiao-Yan;Wei, Xiao-Yi;Zhu, Qing;Zhou, Tao;
2019 Journal of food biochemistry DOI: 10.1111/jfbc.12741 259 views

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Journal of food biochemistry
ISSN: 01458884 1,168 views

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enzymatic hydrolysis alginate co-immobilized pectinase/glucoamylase graphite oxide