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	Using the high temperature resistant pH electrode to auxiliarily study the sugar beet pectin extraction under different extraction conditions
	Guo, Xiaobing[1]; Guo, Xiaoming[1]; Meng, Hecheng[1]; Zhang, Bingbing[1]; Yu, Shujuan[1,2,3]
刊名	FOOD HYDROCOLLOIDS
	2017
卷号	70页码:105-113
关键词	Sugar beet pectin Initial pH Citric acid Extraction Characterisation Emulsifying properties
URL标识	查看原文
内容类型	期刊论文
URI标识	http://www.corc.org.cn/handle/1471x/2185653
专题	华南理工大学
作者单位	1.[1]South China Univ Technol, Sch Food Sci & Engn, Guangzhou 510640, Guangdong, Peoples R China 2.[2]State Key Lab Pulp & Paper Engn, Guangzhou 510640, Guangdong, Peoples R China 3.[3]Guangdong Prov Key Lab Green Proc Nat Prod & Prod, Guangzhou 510640, Guangdong, Peoples R China
推荐引用方式 GB/T 7714	Guo, Xiaobing[1],Guo, Xiaoming[1],Meng, Hecheng[1],et al. Using the high temperature resistant pH electrode to auxiliarily study the sugar beet pectin extraction under different extraction conditions[J]. FOOD HYDROCOLLOIDS,2017,70:105-113.
APA	Guo, Xiaobing[1],Guo, Xiaoming[1],Meng, Hecheng[1],Zhang, Bingbing[1],&Yu, Shujuan[1,2,3].(2017).Using the high temperature resistant pH electrode to auxiliarily study the sugar beet pectin extraction under different extraction conditions.FOOD HYDROCOLLOIDS,70,105-113.
MLA	Guo, Xiaobing[1],et al."Using the high temperature resistant pH electrode to auxiliarily study the sugar beet pectin extraction under different extraction conditions".FOOD HYDROCOLLOIDS 70(2017):105-113.

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