Effect of degradation methods on the structural properties of citrus pectin

标题
Effect of degradation methods on the structural properties of citrus pectin
作者
关键词
Citrus pectin, Acid degradation, Ultrasound degradation, Molecular mass properties, Structure
出版物
LWT-FOOD SCIENCE AND TECHNOLOGY
Volume 61, Issue 2, Pages 630-637
出版商
Elsevier BV
发表日期
2014-11-12
DOI
10.1016/j.lwt.2014.11.002

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