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Van Audenhove J, Bernaerts T, De Smet V, Delbaere S, Van Loey AM, Hendrickx ME. The Structure and Composition of Extracted Pectin and Residual Cell Wall Material from Processing Tomato: The Role of a Stepwise Approach versus High-Pressure Homogenization-Facilitated Acid Extraction. Foods. 2021; 10(5):1064. https://doi.org/10.3390/foods10051064

Van Audenhove, Jelle, Tom Bernaerts, Victor De Smet, Sophie Delbaere, Ann M. Van Loey, and Marc E. Hendrickx. 2021. "The Structure and Composition of Extracted Pectin and Residual Cell Wall Material from Processing Tomato: The Role of a Stepwise Approach versus High-Pressure Homogenization-Facilitated Acid Extraction" Foods 10, no. 5: 1064. https://doi.org/10.3390/foods10051064

Van Audenhove, J., Bernaerts, T., De Smet, V., Delbaere, S., Van Loey, A. M., & Hendrickx, M. E. (2021). The Structure and Composition of Extracted Pectin and Residual Cell Wall Material from Processing Tomato: The Role of a Stepwise Approach versus High-Pressure Homogenization-Facilitated Acid Extraction. Foods, 10(5), 1064. https://doi.org/10.3390/foods10051064