Microwave time tunes broccoli-stem pectin fine structure and calcium gelation for sustained resveratrol release
- 4 February 2026
- journal article
- research article
- Published by Elsevier in Food Chemistry
- Vol. 507, 148281
Abstract
No abstract availableKeywords
Funding Information
- Department of Science and Technology of Shandong Province
- Key Technology Research and Development Program of Shandong Province (2023TZXD030)
- Key Technology Research and Development Program of Shandong Province (2024TZXD004)
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