Role of Protein and Ferulic Acid in the Emulsification Properties of Sugar Beet Pectin

标题
Role of Protein and Ferulic Acid in the Emulsification Properties of Sugar Beet Pectin
作者
关键词
-
出版物
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY
Volume 56, Issue 11, Pages 4164-4171
出版商
American Chemical Society (ACS)
发表日期
2008-05-14
DOI
10.1021/jf073358o

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