Pectin conversions under high pressure: Implications for the structure-related quality characteristics of plant-based foods
| Autor: | Jolie, Ruben P., Christiaens, Stefanie, De Roeck, Ans, Fraeye, Ilse, Houben, Ken, Van Buggenhout, Sandy, Van Loey, Ann M., Hendrickx, Marc E. |
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| Zdroj: | In Trends in Food Science & Technology April 2012 24(2):103-118 |
| Databáze: | ScienceDirect |
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