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Hà VHồng Nguyễn and Geoffrey Peter Savage The effects of temperature and pH on the extraction of oxalate and pectin from green kiwifruit (Actinidia deliciosa L.), golden kiwifruit (Actinidia chinensis L.), kiwiberry (Actinidia arguta) and persimmon (Diospyros kaki) International Journal of Food Science & Technology 48

Article first published online: 28 NOV 2012 | DOI: 10.1111/ijfs.12029

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