Physicochemical and structural properties of three pectin fractions from muskmelon (Cucumis melo) and their correlation with juice cloud stability
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Title
Physicochemical and structural properties of three pectin fractions from muskmelon (Cucumis melo) and their correlation with juice cloud stability
Authors
Keywords
Muskmelon, Pectin, Bonding state, Sugar composition, Viscosity
Journal
FOOD HYDROCOLLOIDS
Volume 124, Issue -, Pages 107313
Publisher
Elsevier BV
Online
2021-10-30
DOI
10.1016/j.foodhyd.2021.107313
References
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