Towards a better understanding of the pectin structure–function relationship in broccoli during processing: Part II — Analyses with anti-pectin antibodies

标题
Towards a better understanding of the pectin structure–function relationship in broccoli during processing: Part II — Analyses with anti-pectin antibodies
作者
关键词
-
出版物
FOOD RESEARCH INTERNATIONAL
Volume 44, Issue 9, Pages 2896-2906
出版商
Elsevier BV
发表日期
2011-07-23
DOI
10.1016/j.foodres.2011.06.039

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