Potential application of a low-viscosity and...

Preparative Biochemistry & Biotechnology 2018 / 03

Potential application of a low-viscosity and high-transparency xanthan gum produced from Xanthomonas campestris CCTCC M2015714 in foods

Wang, Zichao, Yang, Libo, Wu, Jianrong, Zhang, Hongtao, Zhu, Li, Zhan, Xiaobei
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Language:
english
Journal:
Preparative Biochemistry and Biotechnology
DOI:
10.1080/10826068.2018.1451884
Date:
March, 2018
File:
PDF, 937 KB
english, 2018
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