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Reduction of persimmon astringency by complex formation between pectin and tannins

✍ Scribed by Satoshi Taira; Miki Ono; Naoko Matsumoto

No coin nor oath required. For personal study only.

📜 SIMILAR VOLUMES

pH Dependence of Complex Formation Betwe

✍ HOON-IL OH; JOHAN E. HOFF 📂 Article 📅 1987 🏛 Institute of Food Technologists 🌐 English ⚖ 385 KB

Influence of the overall charge and loca

✍ Bram L.H.M. Sperber; Henk A. Schols; Martien A. Cohen Stuart; Willem Norde; Alph 📂 Article 📅 2009 🏛 Elsevier Science 🌐 English ⚖ 396 KB

Investigation of complex formation betwe

✍ J.O. Liljenzin; J. Stary 📂 Article 📅 1970 🏛 Elsevier Science ⚖ 330 KB

Impact of cosolvents on formation and pr

✍ Wanlop Chanasattru; Owen Griffith Jones; Eric A. Decker; David Julian McClements 📂 Article 📅 2009 🏛 Elsevier Science 🌐 English ⚖ 421 KB

Characterization of complex formation be

✍ Richard H. Reuning; Gerhard Levy 📂 Article 📅 1968 🏛 John Wiley and Sons 🌐 English ⚖ 537 KB

Impact of Electrostatic Interactions on

✍ Guzey, Demet; McClements, David Julian 📂 Article 📅 2007 🏛 American Chemical Society 🌐 English ⚖ 232 KB