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Extraction, structure, and emulsifying properties of pectin from potato pulp.
Yang, Jin-Shu; Mu, Tai-Hua; Ma, Meng-Mei.
Afiliação
  • Yang JS; Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences, Key Laboratory of Agro-Products Processing, Ministry of Agriculture, No. 2 Yuan Ming Yuan West Road, Haidian District, PO Box 5109, Beijing 100193, China. Electronic address: yangjinshu_1991@163.com.
  • Mu TH; Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences, Key Laboratory of Agro-Products Processing, Ministry of Agriculture, No. 2 Yuan Ming Yuan West Road, Haidian District, PO Box 5109, Beijing 100193, China. Electronic address: mutaihua@126.com.
  • Ma MM; Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences, Key Laboratory of Agro-Products Processing, Ministry of Agriculture, No. 2 Yuan Ming Yuan West Road, Haidian District, PO Box 5109, Beijing 100193, China. Electronic address: meimei881020@163.com.
Food Chem ; 244: 197-205, 2018 Apr 01.
Article em En | MEDLINE | ID: mdl-29120771
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Texto completo: 1 Coleções: 01-internacional Base de dados: MEDLINE Assunto principal: Solanum tuberosum / Pectinas / Emulsificantes Idioma: En Revista: Food Chem Ano de publicação: 2018 Tipo de documento: Article País de publicação: Reino Unido
Texto completo
Adicionar na Minha BVS
Imprimir
XML
PubMed Links
Buscar no Google

Texto completo: 1 Coleções: 01-internacional Base de dados: MEDLINE Assunto principal: Solanum tuberosum / Pectinas / Emulsificantes Idioma: En Revista: Food Chem Ano de publicação: 2018 Tipo de documento: Article País de publicação: Reino Unido