Highly acetylated pectin from cacao pod husks (Theobroma cacao L.) forms gel

出版年份 2013 全文链接

标题

Highly acetylated pectin from cacao pod husks (Theobroma cacao L.) forms gel

作者

关键词

-

出版物

FOOD HYDROCOLLOIDS

Volume 33, Issue 1, Pages 58-65

出版商

Elsevier BV

发表日期

2013-03-08

DOI

10.1016/j.foodhyd.2013.02.010

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Protocol

Reagent

Reprint

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