Towards a better understanding of the pectin structure–function relationship in broccoli during processing: Part I—macroscopic and molecular analyses
| Autor: | Christiaens, Stefanie, Van Buggenhout, Sandy, Houben, Ken, Fraeye, Ilse, Van Loey, Ann M., Hendrickx, Marc E. |
|---|---|
| Zdroj: | In Food Research International 2011 44(6):1604-1612 |
| Databáze: | ScienceDirect |
| Externí odkaz: |
|
Full Text from ScienceDirect