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Extraction temperature is a decisive factor for the properties of pectin

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Authors: Jianle Chen, Huan Cheng, Zijian Zhi, Hua Zhang, Robert J. Linhardt, Fuming Zhang, Shiguo Chen, Xingqian Ye

Journal: Food Hydrocolloids

Published: 6 July 2020 · Vol. 112, 106160

Article: Extraction temperature is a decisive factor for the properties of pectin

←Improving the Stability of Red Blood Cells in Rainbow Trout (Oncorhynchus mykiss) and Herring (Clupea harengus): Potential Solutions for Post-mortem Fish Handling to Minimize Lipid Oxidation

Impact of lipid composition and muscle microstructure on myoglobin-mediated lipid oxidation in washed cod and pig muscle→

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