Structure-Related Gelling of Pectins and Linking with Other Natural Compounds: A Review

Lignende værker

• The Effect of Concentration on the Cross-Linking and Gelling of Sodium Carbonate-Soluble Apple Pectins
  af: Gawkowska, Diana, et al.
  Udgivet: (2019)
• The Effect of Cultivation Method of Strawberry (Fragaria x ananassa Duch.) cv. Honeoye on Structure and Degradation Dynamics of Pectin during Cold Storage
  af: Drobek, Magdalena, et al.
  Udgivet: (2020)
• An Atomic Force Microscopy Study on the Effect of β-Galactosidase, α-l-Rhamnosidase and α-l-Arabinofuranosidase on the Structure of Pectin Extracted from Apple Fruit Using Sodium Carbonate
  af: Pieczywek, Piotr Mariusz, et al.
  Udgivet: (2020)
• The Effect of Cultivation Method of Strawberry (<i>Fragaria x ananassa </i>Duch.) cv. Honeoye on Structure and Degradation Dynamics of Pectin during Cold Storage
  af: Magdalena Drobek, et al.
  Udgivet: (2020-09-01)
• Relation of Biospeckle Activity with Quality Attributes of Apples
  af: Zdunek, Artur, et al.
  Udgivet: (2011)