PECTIN-PROTEIN INTERACTION IN TOMATO PRODUCTS

被引：43

作者：

TAKADA, N ^{[1
]}

NELSON, PE ^{[1
]}

机构：

[1] PURDUE UNIV,INST FOOD SCI,DEPT HORT,W LAFAYETTE,IN 47907

来源：

JOURNAL OF FOOD SCIENCE | 1983年 / 48卷 / 05期

关键词：

D O I：

10.1111/j.1365-2621.1983.tb03503.x

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

引用

页码：1408 / 1411

页数：4

共 23 条

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[3]

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[8]

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[9] NATURE OF INTERACTION BETWEEN SOME ANIONIC POLYSACCHARIDES AND PROTEINS [J].

IMESON, AP ;

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[10]

IMESON AP, 1978, J FOOD TECHNOL, V13, P329, DOI 10.1108/08876049910282583

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