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Determination of the degree of substitution, degree of amidation and degree of blockiness of commercial pectins by using capillary electrophoresis
S.E. Guillotin, E.J. Bakx, P. Boulenguer, H.A. Schols, A.G.J. VoragenVolume:
21
Year:
2007
Language:
english
Pages:
8
DOI:
10.1016/j.foodhyd.2006.05.003
File:
PDF, 231 KB
english, 2007