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Yapo, B.M. (2009) Pineapple and banana pectins comprise fewer homogalacturonan building blocks with a smaller degree of polymerization as compared with yellow passion fruit and lemon pectins: Implication for gelling properties. Biomacromolecules, 10, 717-721.
http://dx.doi.org/10.1021/bm801490e

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