Effect of calcium treatment on nanostructure of chelate-soluble pectin and physicochemical and textural properties of apricot fruits
- 31 October 2009
- journal article
- Published by Elsevier BV in Food Research International
- Vol. 42 (8), 1131-1140
- https://doi.org/10.1016/j.foodres.2009.05.014
Abstract
No abstract availableKeywords
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