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Extraction, characterization and gelling ability of pectins..:
da Costa Amaral, Sarah
;
Roux, Denis
;
Caton, François
...
info:eu-repo/semantics/altIdentifier/doi/10.1016/j.foodhyd.2021.106845. , 2021
Link:
https://hal.science/hal-03434113
RT Journal T1
Extraction, characterization and gelling ability of pectins from Araçá (Psidium cattleianum Sabine) fruits
UL https://suche.suub.uni-bremen.de/peid=base-ftunigrenoble:oai:HAL:hal-03434113v1&Exemplar=1&LAN=DE A1 da Costa Amaral, Sarah A1 Roux, Denis A1 Caton, François A1 Rinaudo, Marguerite A1 Barbieri, Shayla Fernanda A1 Meira Silveira, Joana Léa PB HAL CCSD; Elsevier YR 2021 K1 Araçá K1 pectin K1 molecular structure K1 de-esterification K1 gelation K1 rheology K1 [CHIM.POLY]Chemical Sciences/Polymers K1 [SDV.IDA]Life Sciences [q-bio]/Food engineering JF info:eu-repo/semantics/altIdentifier/doi/10.1016/j.foodhyd.2021.106845 LK http://dx.doi.org/https://hal.science/hal-03434113 DO https://hal.science/hal-03434113 SF ELIB - SuUB Bremen
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