Structure and composition of blueberry fiber pectin and xyloglucan that bind anthocyanins during fruit puree processing-Reference-Cited by-同舟云学术

Structure and composition of blueberry fiber pectin and xyloglucan that bind anthocyanins during fruit puree processing

Published:2021-07 Issue: Volume:116 Page:106572
ISSN:0268-005X
Container-title:Food Hydrocolloids
language:en
Short-container-title:Food Hydrocolloids

Author:

Hotchkiss Arland T.,Chau Hoa K.,Strahan Gary D.,Nuñez Alberto^ORCID,Simon Stefanie,White Andre K.,Dieng Senghane,Heuberger Eugene R.,Yadav Madhav P.,Hirsch Julie^ORCID

Publisher

Elsevier BV

Subject

General Chemical Engineering,General Chemistry,Food Science

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