Blanching Effects on the Chemical Composition and the Cellular Distribution of Pectins in Carrots
Author:
Publisher
Wiley
Subject
Food Science
Link
http://onlinelibrary.wiley.com/wol1/doi/10.1111/j.1365-2621.2002.tb09586.x/fullpdf
Reference43 articles.
1. Splitting of pectin chain molecules in neutral solutions
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