Cacao pod husks as a source of low-methoxyl, highly...

International Journal of Biological Macromolecules 2017 / 08 Vol. 101

Cacao pod husks as a source of low-methoxyl, highly acetylated pectins able to gel in acidic media

Vriesmann, Lúcia Cristina, de Oliveira Petkowicz, Carmen Lúcia
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Volume:
101
Language:
english
Journal:
International Journal of Biological Macromolecules
DOI:
10.1016/j.ijbiomac.2017.03.082
Date:
August, 2017
File:
PDF, 1.24 MB
english, 2017
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