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Role of Protein and Ferulic Acid in the Emulsification Properties of Sugar Beet Pectin

✍ Scribed by Siew, Chee Kiong; Williams, Peter A.

Book ID: 118000703
Publisher: American Chemical Society
Year: 2008
Tongue: English
Weight: 273 KB
Volume: 56
Category: Article
ISSN: 0021-8561
DOI: 10.1021/jf073358o

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