Structure formation in sugar containing pectin gels – Influence of Ca2+ on the gelation of low-methoxylated pectin at acidic pH

出版年份 2011 全文链接

标题

作者

关键词

出版物

Volume 27, Issue 1, Pages 42-49

出版商

Elsevier BV

发表日期

2011-09-15

DOI

10.1016/j.foodhyd.2011.09.001

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