The evaluation of some red marine algae as a source of carrageenan and of its κ- and λ-components
Author:
Publisher
Wiley
Subject
Nutrition and Dietetics,Agronomy and Crop Science,Food Science,Biotechnology
Reference39 articles.
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5. STUDIES ON CARRAGEENIN: COMPARISON OF FRACTIONS OBTAINED WITH POTASSIUM CHLORIDE AND BY SUCCESSIVE EXTRACTION AT ELEVATED TEMPERATURES
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