INFLUENCE OF MOLECULAR-WEIGHT AND DEGREE OF ESTERIFICATION OF PECTIN ON FRACTIONATION ON DEAE-CELLULOSE

被引：0

作者：

ANGER, H ^{[1
]}

FRIEBE, R ^{[1
]}

DONGOWSKI, G ^{[1
]}

机构：

[1] ZENT INST ERNAHRUNG,DDR-1505 BERGHOLZ,GER DEM REP

来源：

NAHRUNG-FOOD | 1977年 / 21卷 / 08期

关键词：

D O I：

暂无

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

引用

页码：731 / 738

页数：8

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