Preparation and characterization of low methoxyl pectin by high hydrostatic pressure-assisted enzymatic treatment compared with enzymatic method under atmospheric pressure
Year
: 2015DOI: 10.1016/j.foodhyd.2015.04.004
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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
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| contributor author | Wenting Zhao | |
| contributor author | Xingfeng Guo | |
| contributor author | Xueli Pang | |
| contributor author | Lin Gao | |
| contributor author | Xiaojun Liao | |
| contributor author | Jihong Wu | |
| date accessioned | 2020-03-13T09:20:44Z | |
| date available | 2020-03-13T09:20:44Z | |
| date issued | 2015 | |
| identifier other | kqSKN2ehmzg5RUmaH__j2JLSiiTnk2BCADZUNmajXR8Ipp8APO.pdf | |
| identifier uri | https://libsearch.um.ac.ir:443/fum/handle/fum/1269109?locale-attribute=en | |
| format | general | |
| language | English | |
| title | Preparation and characterization of low methoxyl pectin by high hydrostatic pressure-assisted enzymatic treatment compared with enzymatic method under atmospheric pressure | |
| type | Journal Paper | |
| contenttype | Fulltext | |
| contenttype | Fulltext | |
| identifier padid | 9351417 | |
| identifier doi | 10.1016/j.foodhyd.2015.04.004 | |
| journal title | Food Hydrocolloids | |
| coverage | Academic | |
| pages | 44-53 | |
| journal volume | 50 | |
| filesize | 1052785 | |
| citations | 1 |