Work

Factors influencing the gelatin of low methoxyl pectin

Year: 2009

Type: article

Source: Food Science and Technology International

Author: Gang Liu

Institution: Xihua University

Language: English

Topic: Polysaccharides Composition and Applications

Subfield: Food Science

Field: Agricultural and Biological Sciences

Domain: Life Sciences

Open Access status: closed

OpenAlex ID: W2355234533

FWCI:

Cites:

Cited by:

Related to: 10