Fine physicochemical, structural, rheological and gelling properties of tomato pectin under infrared peeling technique
Authors:
- Ying LiuYLYing Liu
- Wenjuan QuWQWenjuan Qu
- Yuhang FengYFYuhang Feng
- Haile MaHMHaile Ma
- 22 March 2023
- journal article
- research article
- Published by Elsevier in Innovative Food Science & Emerging Technologies
- Vol. 85
Abstract
No abstract availableKeywords
Funding Information
- National Key Research and Development Program of China (2017YFE0105300)
- National Natural Science Foundation of China
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