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Molecular structural differences between low methoxy pectins induced by pectin methyl esterase II: effects on

Yang Kim1, Young-Suk Kim, Sang-Ho Yoo

  • 1Department of Food Science and Engineering, Ewha Womans University, Seoul 120-750, Republic of Korea.

Food Chemistry
|October 17, 2013
PubMed

Keywords:
Aroma releaseDegree of amidationDegree of methylesterificationGel strengthPerception

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