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Free Radicals in Chemical Biology: from Chemical Behavior to Biomarker Development
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FT-IR spectroscopy, a reliable method for routine analysis of the degree of methylesterification of pectin in

Clare Kyomugasho1, Stefanie Christiaens1, Avi Shpigelman1

  • 1Laboratory of Food Technology, Leuven Food Science and Nutrition Research Centre (LFoRCe), Department of Microbial and Molecular Systems (M(2)S), KU Leuven, Kasteelpark Arenberg 22, Box 2457, 3001 Leuven, Belgium.

Food Chemistry
|January 28, 2015
PubMed

Keywords:
Degree of methylesterificationFT-IR spectroscopyFruits and vegetablesPectinSpectra deconvolution

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