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Merck
CN
  • Extraction, structure, and emulsifying properties of pectin from potato pulp.

Extraction, structure, and emulsifying properties of pectin from potato pulp.

Food chemistry (2017-11-10)
Jin-Shu Yang, Tai-Hua Mu, Meng-Mei Ma
PMID29120771
摘要

Effects of HCl, H

材料
产品编号
品牌
产品描述
W373011
Sigma-Aldrich
L-鼠李糖, natural sourced, 99%, FG