论文题目：Effects of dynamic high-pressure microfluidization on the physicochemical properties and structure of low-methoxyl pectin

论文概要：Effects of dynamic high-pressure microfluidization on the physicochemical properties and structure of low-methoxyl pectin

论文类型：*

第一作者：陈军

通讯作者：陈军

参与作者：陈军

发表期刊名称：Modern Food Science and Technology

收录情况：*

期刊分区（SCI为中科院分区）：*

影响因子：*

发表日期：2015

卷、期、页：*

ISSN号：*

关键字：Effects of dynamic high-pressure microfluidization on the physicochemical properties and structure of low-methoxyl pectin

摘要：Effects of dynamic high-pressure microfluidization on the physicochemical properties and structure of low-methoxyl pectin