Egg-box model-based gelation of alginate and pectin: A review
Year: 2020
Type: review
Source: Carbohydrate Polymers
Institutions: Shanghai Jiao Tong University, Hubei University of Technology
Language: English
Subfield: Food Science
Domain: Life Sciences
Open Access status: closed
Award: G7364702700
OpenAlex ID: W3025718558