Effects of high intensity ultrasonic treatment on molecular structure and functional properties of citrus pectin

CHEN Qianqian, ZHANG Meng, WANG Haiyan, HUANG Mengling, LIU Fengxia

Food and Fermentation Industries ›› 2019, Vol. 45 ›› Issue (2) : 87-94.

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Food and Fermentation Industries ›› 2019, Vol. 45 ›› Issue (2) : 87-94. DOI: 10.13995/j.cnki.11-1802/ts.017144

Effects of high intensity ultrasonic treatment on molecular structure and functional properties of citrus pectin

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{{article.zuoZheEn_L}}. {{article.title_en}}[J]. {{journal.qiKanMingCheng_EN}}, 2019, 45(2): 87-94 https://doi.org/10.13995/j.cnki.11-1802/ts.017144

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