Enhancement of anti-radical activity of pectin from apple pomace by hydroxamation

Published 2010 View Full Article

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Title
Enhancement of anti-radical activity of pectin from apple pomace by hydroxamation
Authors
Keywords
-
Journal
FOOD HYDROCOLLOIDS
Volume 25, Issue 3, Pages 545-548
Publisher
Elsevier BV
Online
2010-08-22
DOI
10.1016/j.foodhyd.2010.08.010

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