| 标题 |
Structure formation in sugar containing pectin gels - Influence of gel composition and cooling rate on the gelation of non-amidated and amidated low-methoxylated pectin |
| 网址 | |
| DOI | |
| 其它 |
期刊:Food Hydrocolloids 作者:H. Kastner; U. Einhorn-Stoll; S. Drusch 出版日期:2017-06-22 |
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(2025-6-4)