Effect of ultra-high pressure treatment on the characteristics of a tea polysaccharide conjugate aqueous solution
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Title
Effect of ultra-high pressure treatment on the characteristics of a tea polysaccharide conjugate aqueous solution
Authors
Keywords
Precipitation, Stability, Tea polysaccharide conjugate, Ultra-high pressure
Journal
INDUSTRIAL CROPS AND PRODUCTS
Volume 171, Issue -, Pages 113859
Publisher
Elsevier BV
Online
2021-07-27
DOI
10.1016/j.indcrop.2021.113859
References
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- (2019) Yu Han et al. FOOD HYDROCOLLOIDS
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- (2012) J. Roche et al. PROCEEDINGS OF THE NATIONAL ACADEMY OF SCIENCES OF THE UNITED STATES OF AMERICA
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- Effect of high-pressure processing on colour, texture and flavour of fruit- and vegetable-based food products: a review
- (2008) Indrawati Oey et al. TRENDS IN FOOD SCIENCE & TECHNOLOGY
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