Determination of the degree of substitution, degree of...

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. Voragen
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Volume:
21
Year:
2007
Language:
english
Pages:
8
DOI:
10.1016/j.foodhyd.2006.05.003
File:
PDF, 231 KB
english, 2007
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