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Developing precipitation modes for preventing the calcium-oxalate contamination of sugar beet pectins

Xiaoming Guo1, Hecheng Meng1, Siming Zhu1

  • 1College of Light Industry and Food Sciences, South China University of Technology, Guangzhou 510640, China.

Food Chemistry
|April 6, 2015
PubMed

Keywords:
Calcium-oxalate contaminationEmulsifying propertiesPrecipitation modesPuritySugar beet pectins

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