Relation between the number of hydroxyl groups provided by additives and the thermal inactivation of purified tomato pectin methylesterase.

12th International Congress on Food Science and Technology, 16-20 Juillet, Chicago, Etats-Unis

Guiavarc’h, Y., Ndaka Sila, D., Duvetter, T., Van Loey, A., Hendrickx, M.

2003

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