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. |
个性服务 |
查看访问统计 |
相关权益政策 |
暂无数据 |
收藏/分享 |
除非特别说明,本系统中所有内容都受版权保护,并保留所有权利。
修改评论