Oxidative cross-linking of sugar beet pectin and β-lactoglobulin and improved functional properties

被引：0
|
作者：
Wicker, Louise [1 ]
Jung, Jiyoung [1 ]
机构：
[1] Univ Georgia, Dept Food Sci & Technol, Athens, GA 30602 USA
来源：
ABSTRACTS OF PAPERS OF THE AMERICAN CHEMICAL SOCIETY | 2011年 / 241卷
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D O I：
暂无
中图分类号：
O6 [化学];
学科分类号：
0703 ;
摘要：
114-AGFD
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页数：1
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