doi.org/10.1016/j.foodhyd.2019.105459

Emulsion stability of sugar beet pectin increased by genipin crosslinking

..., Xiaoming Guo
27
Food Hydrocolloids12.40
Volume: 101, Pages: 105459 - 105459
Published: Oct 24, 2019
Paper Fields
Paper Details
Title
Emulsion stability of sugar beet pectin increased by genipin crosslinking
DOI
doi.org/10.1016/j.foodhyd.2019.105459
Published Date
Oct 24, 2019
Journal
Food Hydrocolloids
Volume
101
Pages
105459 - 105459
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