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Kratchanova, M., Pavlova, E. and Panchev, I. (2004) The Effect of Microwave Heating of Fresh Orange Peels on the Fruit Tissue and Quality of Extracted Pectin. Carbohydrate Polymers, 56, 181-185.
http://dx.doi.org/10.1016/j.carbpol.2004.01.009

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