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Preparation and characterization of low methoxyl pectin by high hydrostatic pressure-assisted enzymatic treatment compared with enzymatic method under atmospheric pressure

contributor authorWenting Zhao
contributor authorXingfeng Guo
contributor authorXueli Pang
contributor authorLin Gao
contributor authorXiaojun Liao
contributor authorJihong Wu
date accessioned2020-03-13T09:20:44Z
date available2020-03-13T09:20:44Z
date issued2015
identifier otherkqSKN2ehmzg5RUmaH__j2JLSiiTnk2BCADZUNmajXR8Ipp8APO.pdf
identifier urihttps://libsearch.um.ac.ir:443/fum/handle/fum/1269109?show=full
formatgeneral
languageEnglish
titlePreparation and characterization of low methoxyl pectin by high hydrostatic pressure-assisted enzymatic treatment compared with enzymatic method under atmospheric pressure
typeJournal Paper
contenttypeFulltext
contenttypeFulltext
identifier padid9351417
identifier doi10.1016/j.foodhyd.2015.04.004
journal titleFood Hydrocolloids
coverageAcademic
pages44-53
journal volume50
filesize1052785
citations1


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