The primary, secondary, and structures of higher levels of pectin polysaccharides
Author:
Affiliation:
1. Institute of Agrophysics Polish Academy of Sciences ul. Doświadczalna 4 Lublin 20‐290 Poland
Publisher
Wiley
Subject
Food Science
Link
https://onlinelibrary.wiley.com/doi/pdf/10.1111/1541-4337.12689
Reference125 articles.
1. Advances in the pectin production process using novel extraction techniques: A review
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5. Isolation and characterization of acetylated LM-pectins extracted from okra pods
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