Effect of Molecular Weight Reduction, Acetylation and Esterification on the Emulsification Properties of Citrus Pectin
Crossref DOI link: https://doi.org/10.1007/s11483-014-9380-1
Published Online: 2014-11-12
Published Print: 2015-06
Update policy: https://doi.org/10.1007/springer_crossmark_policy
Schmidt, U. S.
Koch, L.
Rentschler, C.
Kurz, T.
Endreß, H. U.
Schuchmann, H. P.
Text and Data Mining valid from 2014-11-12