A novel strategy for producing low-sugar pomegranate jam with better anthocyanin stability: Combination of high-pressure processing and low methoxyl & amidated pectin-Reference-Cited by-同舟云学术

A novel strategy for producing low-sugar pomegranate jam with better anthocyanin stability: Combination of high-pressure processing and low methoxyl & amidated pectin

Published:2023-04 Issue: Volume:179 Page:114625
ISSN:0023-6438
Container-title:LWT
language:en
Short-container-title:LWT

Author:

Yun Yurou,Li Jian,Pan Fei,Zhou Yijun,Feng Xiangqiao,Tian Jun,Cai Shengbao,Yi Junjie,Zhou Linyan

Funder

National Natural Science Foundation of China

Publisher

Elsevier BV

Subject

Food Science

Reference55 articles.

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