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Effect of Molecular Weight Reduction, Acetylation and Esterification on the Emulsification Properties of Citrus Pectin

Effect of Molecular Weight Reduction, Acetylation and Esterification on the Emulsification Properties of Citrus Pectin
Autor:

Schmidt, U. S.; Koch, L.; Rentschler, C.; Kurz, T.; Endreß, H. U.; Schuchmann, H. P.

Quelle:

Food Biophysics, online available

Datum: 2014