Evaluation of pectin nanostructure by atomic force microscopy in blanched carrot

Published 2017 View Full Article

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Title
Evaluation of pectin nanostructure by atomic force microscopy in blanched carrot
Authors
Keywords
Atomic force microscopy, Galacturonic acid, Low-temperature blanching, Nanostructure, Pectin methylesterase
Journal
LWT-FOOD SCIENCE AND TECHNOLOGY
Volume 84, Issue -, Pages 658-667
Publisher
Elsevier BV
Online
2017-06-18
DOI
10.1016/j.lwt.2017.06.038

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