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Updated: May 24, 2025

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在环境温度下的酸性环境中,果果果的分子结构的变化

Mengyu Ma1, Jiefen Cui2, Yuyang Zhang3

  • 1Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences, Beijing 100193, China; Department of Food Sciences and Formulation, Gembloux Agro-Bio Tech, University of Liege, Gembloux 5030, Belgium.

Carbohydrate polymers
|March 6, 2025
PubMed
概括

在酸性条件下研究了点结构的变化. 的分子量下降,其结构由于酸性环境中的结合和疏水力变得更紧.

关键词:
酸性环境 酸性环境环境温度 环境温度改变 改变 改变化学结构 化学结构质素 (Pectin) 是一种可怕的物质.

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