Role of Protein and Ferulic Acid in the Emulsification Properties of Sugar Beet Pectin
Year: 2008
Type: article
DOI: 10.1021/jf073358o
Authors: Chee Kiong Siew, Peter A. Williams
Institution: Wrexham University
Language: English
Topic: Proteins in Food Systems
Subfield: Food Science
Domain: Life Sciences
Open Access status: closed
OpenAlex ID: W2043079112