Preparation of modified citrus pectin (MCP) using an advanced oxidation process with hydroxyl radicals generated by UV-H2O2

出版年份 2019 全文链接

标题

作者

关键词

Modified citrus pectin, UV-H, 2, O, 2, Advanced oxidation process, Degradation mechanism

出版物

FOOD HYDROCOLLOIDS

Volume 102, Issue -, Pages 105587

出版商

Elsevier BV

发表日期

2019-12-10

DOI

10.1016/j.foodhyd.2019.105587

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