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Original Article
Stability and sensory analysis of walnut polypeptide liquid: response surface optimization
Qian Suna College of Food and Pharmaceutics, Xinjiang Agricultural University, Urumqi, China
https://orcid.org/0000-0002-7924-6737View further author information
Yimei Chenga College of Food and Pharmaceutics, Xinjiang Agricultural University, Urumqi, ChinaView further author information
, Gang Yanga College of Food and Pharmaceutics, Xinjiang Agricultural University, Urumqi, ChinaView further author information
, Zheng Feei Mab Department of Health and Environmental Sciences, Xi’an Jiaotong-Liverpool University, Suzhou, ChinaCorrespondence[email protected]
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, View further author information
Hongxia Zhangc Department of Food Science, University of Otago, Dunedin, New ZealandCorrespondence[email protected]
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Fang Lid Xinjiang Institute of Light Technology, Urumqi, ChinaView further author information
& Lingming Konga College of Food and Pharmaceutics, Xinjiang Agricultural University, Urumqi, ChinaCorrespondence[email protected]
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show allView further author information
Pages 853-862
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Received 13 Nov 2018, Accepted 22 Feb 2019, Published online: 13 May 2019
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