Study on structural and rheological properties of pectin from tomato pomace

FENG Shuang, LI Zudi, YUE Wei, ZHAO Yuwei, ZHAO Xiaoyan, ZHAO Wenting

Food and Fermentation Industries ›› 2024, Vol. 50 ›› Issue (24) : 51-57.

PDF(5033 KB)
PDF(5033 KB)
Food and Fermentation Industries ›› 2024, Vol. 50 ›› Issue (24) : 51-57. DOI: 10.13995/j.cnki.11-1802/ts.038376

Study on structural and rheological properties of pectin from tomato pomace

    {{javascript:window.custom_author_en_index=0;}}
  • {{article.zuoZhe_EN}}
Author information +
History +

HeighLight

{{article.keyPoints_en}}

Abstract

{{article.zhaiyao_en}}

Key words

QR code of this article

Cite this article

EndNote

Ris (Procite)

Bibtex

Download Citations
{{article.zuoZheEn_L}}. {{article.title_en}}[J]. {{journal.qiKanMingCheng_EN}}, 2024, 50(24): 51-57 https://doi.org/10.13995/j.cnki.11-1802/ts.038376

References

List( Publishing order | Descend order by publishing year | Descend order by cited within ) Chart analysis

References

{{article.reference}}

Funding

RIGHTS & PERMISSIONS

{{article.copyrightStatement_en}}
{{article.copyrightLicense_en}}
PDF(5033 KB)

Accesses

Citation

Detail
Sections
Recommended
Powered by Beijing Magtech Co. Ltd,.

/

〈 〉