Preparation and characterization of low methoxyl pectin by high hydrostatic pressure-assisted enzymatic treatment compared with enzymatic method under atmospheric pressure
Authors:
- Wenting ZhaoWenting Zhao
- Xingfeng GuoXGXingfeng Guo
- Xueli PangXPXueli Pang
- Lin GaoLGLin Gao
- Xiaojun LiaoXLXiaojun Liao
- Jihong WuJWJihong Wu
- 1 August 2015
- journal article
- Published by Elsevier in Food Hydrocolloids
- Vol. 50, 44-53
Abstract
No abstract availableFunding Information
- National Key Technology (2012BAD31B00)
- Chinese Universities Scientific Fund (2013QJ035)
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