Effect of different extraction methods on emulsification properties ofpectins from orange peel

HU Xiaobo; LI Mengyuan; LIU Yong; WANG Junhui

doi:10.13995/j.cnki.11-1802/ts.021341

HU Xiaobo, LI Mengyuan, LIU Yong, WANG Junhui

Food and Fermentation Industries ›› 2019, Vol. 45 ›› Issue (21) : 187-194.

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Food and Fermentation Industries ›› 2019, Vol. 45 ›› Issue (21) : 187-194. DOI: 10.13995/j.cnki.11-1802/ts.021341

Effect of different extraction methods on emulsification properties ofpectins from orange peel

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{{article.zuoZheEn_L}}. {{article.title_en}}[J]. {{journal.qiKanMingCheng_EN}}, 2019, 45(21): 187-194 https://doi.org/10.13995/j.cnki.11-1802/ts.021341

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Received	Published
2019-06-12	2019-11-15
Issue Date
2019-11-15

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