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Effect of calcium chloride on emulsion stability of methyl-esterified citrus pectin

Chuanhui Fan1, Xueling Chen1, Jianjun He1

  • 1Institute for Farm Products Processing and Nuclear-Agricultural Technology. Hubei Academy of Agricultural Science, Wuhan 430064, China.

Food Chemistry
|July 4, 2020
PubMed

Keywords:
Calcium chlorideEmulsionHigh methyl-esterified citrus pectin

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