Publication | Closed Access
Emulsification properties of sugar beet pectin after modification with horseradish peroxidase
57
Citations
29
References
2014
Year
Food ChemistryHorseradish PeroxidaseSugar Beet PectinEngineeringFood BiophysicsBiochemical EngineeringBiotechnologyEmulsification PropertiesPolysaccharideFood TechnologyHealth Sciences
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