Role of Protein and Ferulic Acid in the Emulsification Properties of Sugar Beet Pectin

Title
Role of Protein and Ferulic Acid in the Emulsification Properties of Sugar Beet Pectin
Authors
Keywords
-
Journal
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY
Volume 56, Issue 11, Pages 4164-4171
Publisher
American Chemical Society (ACS)
Online
2008-05-14
DOI
10.1021/jf073358o

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