Thermally Induced Covalent Cross-Linking of Proanthocyanidins and Pectin in Processed Fruit-Based Foods.

Details

Language :

English

ISSN :

00218561

Volume :

71

Issue :

45

Database :

Supplemental Index

Journal :

Journal of Agricultural & Food Chemistry

Publication Type :

Academic Journal

Accession number :

173656603

Full Text :

https://doi.org/10.1021/acs.jafc.3c05302