Effect of degradation methods on the structural properties of citrus pectin

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Title
Effect of degradation methods on the structural properties of citrus pectin
Authors
Keywords
Citrus pectin, Acid degradation, Ultrasound degradation, Molecular mass properties, Structure
Journal
LWT-FOOD SCIENCE AND TECHNOLOGY
Volume 61, Issue 2, Pages 630-637
Publisher
Elsevier BV
Online
2014-11-12
DOI
10.1016/j.lwt.2014.11.002

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