Gel Properties of Low-Methoxyl Pectin-Sodium Alginate Composite Gel Systems

被引：0
|
作者：
Zhao, Wei [1 ]
Bi, Jinfeng [1 ]
Ma, Youchuan [1 ]
Yi, Jianyong [1 ]
机构：
[1] Key Laboratory of Agro-products Processing, Ministry of Agriculture and Rural Affairs, Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences, Beijing,100193, China
来源：
Shipin Kexue/Food Science | 2024年 / 45卷 / 20期
关键词：
30;
D O I：
10.7506/spkx1002-6630-20240315-116
中图分类号：
学科分类号：
摘要：
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页码：107 / 114
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