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vitenskapelig artikkel teaduslik artikkel 2018년 논문 научни чланак videnskabelig artikel 2018年學術文章 article scientifique articol științific 2018 nî lūn-bûn 2018年学术文章 artikulong pang-agham wetenschappelijk artikel מאמר מדעי bài báo khoa học vedecký článok 2018年の論文 научни чланак bilimsel makale บทความทางวิทยาศาสตร์ 2018年學術文章 2018年學術文章 scientific article published on 22 March 2018 2018年學術文章 2018年学术文章 artigo científico мақолаи илмӣ artikel ilmiah artículo científico publicado en 2018 2018年学术文章 artikull shkencor научная статья artykuł naukowy vetenskaplig artikel tieteellinen artikkeli scientific article published on 22 March 2018 ২২ মার্চ ২০১৮-এ প্রকাশিত বৈজ্ঞানিক নিবন্ধ tudományos cikk naučni članak vitskapeleg artikkel наукова стаття, опублікована в березні 2018 articolo scientifico scientific article published on 22 March 2018 artigo científico სამეცნიერო სტატია artículu científicu 2018年学术文章 artigo científico مقالة علمية نشرت في 22 مارس 2018 2018年学术文章 article scientific 2018年学术文章 επιστημονικό άρθρο научна статия 2018年學術文章 vědecký článek scienca artikolo wissenschaftlicher Artikel article científic
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Hongtao Zhang Xiaobei Zhan Li Zhu Libo Yang
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Potential application of a low-viscosity and high-transparency xanthan gum produced from Xanthomonas campestris CCTCC M2015714 in foods. Potential application of a low-viscosity and high-transparency xanthan gum produced from Xanthomonas campestris CCTCC M2015714 in foods.
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Potential application of a low-viscosity and high-transparency xanthan gum produced from Xanthomonas campestris CCTCC M2015714 in foods. Potential application of a low-viscosity and high-transparency xanthan gum produced from Xanthomonas campestris CCTCC M2015714 in foods.
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Potential application of a low-viscosity and high-transparency xanthan gum produced from Xanthomonas campestris CCTCC M2015714 in foods. Potential application of a low-viscosity and high-transparency xanthan gum produced from Xanthomonas campestris CCTCC M2015714 in foods.
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Potential application of a low-viscosity and high-transparency xanthan gum produced from Xanthomonas campestris CCTCC M2015714 in foods.
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