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Ultrasonic modification of pectin for enhanced 2-furfurylthiol encapsulation: process optimization and mechanisms.
Wang, Wenjun; Feng, Yiming; Chen, Weijun; Wang, Yueying; Wilder, Geoffrey; Liu, Donghong; Yin, Yun.
Afiliação
  • Wang W; College of Biosystems Engineering and Food Science, Zhejiang University, Hangzhou, China.
  • Feng Y; Department of Food Science and Technology, Oregon State University, Corvallis, OR, USA.
  • Chen W; Department of Food Science and Technology, Virginia Polytechnic Institute and State University, Blacksburg, VA, USA.
  • Wang Y; College of Biosystems Engineering and Food Science, Zhejiang University, Hangzhou, China.
  • Wilder G; College of Food Science and Engineering, Nanjing University of Finance and Economics, Nanjing, China.
  • Liu D; Department of Food Science and Technology, Oregon State University, Corvallis, OR, USA.
  • Yin Y; College of Biosystems Engineering and Food Science, Zhejiang University, Hangzhou, China.
J Sci Food Agric ; 100(1): 110-118, 2020 Jan 15.
Article em En | MEDLINE | ID: mdl-31436316
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Texto completo: 1 Coleções: 01-internacional Base de dados: MEDLINE Assunto principal: Compostos de Sulfidrila / Pectinas / Furanos Idioma: En Revista: J Sci Food Agric Ano de publicação: 2020 Tipo de documento: Article País de afiliação: China
Texto completo
Imprimir
XML
PubMed Links
Buscar no Google

Texto completo: 1 Coleções: 01-internacional Base de dados: MEDLINE Assunto principal: Compostos de Sulfidrila / Pectinas / Furanos Idioma: En Revista: J Sci Food Agric Ano de publicação: 2020 Tipo de documento: Article País de afiliação: China