Phenolic compounds limit or promote oxidative degradation...

Lebensmittel-Wissenschaft und-Technologie / Food Science and Technology 2020 / 05 Vol. 125

Phenolic compounds limit or promote oxidative degradation of pectin related to iron-H2O2 ratio

Vidot, Kévin, Maury, Chantal, Siret, René, Lahaye, Marc
How much do you like this book?
What’s the quality of the file?
Download the book for quality assessment
What’s the quality of the downloaded files?
Volume:
125
Journal:
LWT
DOI:
10.1016/j.lwt.2020.109324
Date:
May, 2020
File:
PDF, 1.28 MB
2020
Conversion to is in progress
Conversion to is failed