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Joaquim Mahe

JM

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Publications

1

Citations

73

H-Index

1

Active since

2019

Affiliations

Université de Bourgogne(Current)

Joaquim Mahe is an author at Université de Bourgogne specializing in food chemistry, health sciences, and biomolecular engineering.

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Publications per year

2019–2019

1

Publications

1

Mango (cv. Nam Dokmai) peel as a source of pectin and its potential use as a film-forming polymer

Tanpong Chaiwarit, Supuksorn Masavang, Joaquim Mahe et al. · Food Hydrocolloids · 2019 · 73 citations

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