标题
Physicochemical properties of a ginkgo seed protein-pectin composite gel
作者
关键词
Ginkgo seed protein isolate, Pectin, Gelling properties, Degree of esterification
出版物
FOOD HYDROCOLLOIDS
Volume 118, Issue -, Pages 106781
出版商
Elsevier BV
发表日期
2021-03-26
DOI
10.1016/j.foodhyd.2021.106781
参考文献
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