STRUCTURAL FEATURES OF NATIVE AND COMMERCIALLY EXTRACTED PECTINS-Reference-Cited by-同舟云学术

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STRUCTURAL FEATURES OF NATIVE AND COMMERCIALLY EXTRACTED PECTINS

Published:1998 Issue: Volume: Page:3-15
ISSN:
Container-title:Gums and Stabilisers for the Food Industry 9
language:
Short-container-title:

Author:

Schols H.A.,Ros J.M.,Daas P.J.H.,Bakx E.J.,Voragen A.G.J.

Publisher

Elsevier

Link

http://woodhead.metapress.com/index/V8236V73225327W0.pdf

Reference44 articles.

1. The Biochemistry of Plants, Vol 14, Carbohydrates;Bacic,1988

2. Food polysaccharides and their applications;Voragen,1995

3. Food Gels;Rollin,1996

4. Food and Cancer Prevention: Chemical and biological aspects;Waldron,1993

5. Methods in Plant Biochemistry, Vol. 2, Carbohydrates;O'Neill,1990

Cited by 4 articles. 订阅此论文施引文献订阅此论文施引文献，注册后可以免费订阅5篇论文的施引文献，订阅后可以查看论文全部施引文献

1. Pectin Extraction from Lemon By-Product with Acidified Date Juice: Effect of Extraction Conditions on Chemical Composition of Pectins;Food and Bioprocess Technology;2010-03-30

2. Molecular interactions of plant and algal polysaccharides;Structural Chemistry;2009-02-18

3. Preparation and Characterization of Osmodehydrated Fruits from Lemon and Date By-products;Food Science and Technology International;2007-12

4. Gelling Agents;Handbook of Industrial Water Soluble Polymers;2007-11-12

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