Extraction temperature is a decisive factor for the properties of pectin

Publication date: Available online 7 July 2020Source: Food HydrocolloidsAuthor(s): Jianle Chen, Huan Cheng, Zijian Zhi, Hua Zhang, Robert J. Linhardt, Fuming Zhang, Shiguo Chen, Xingqian Ye

Source: Food Hydrocolloids - July 10, 2020 Category: Food Science Source Type: research