Article Versions Notes

Shuai X, Chen J, Liu Q, Dong H, Dai T, Li Z, Liu C, Wang R. The Effects of Pectin Structure on Emulsifying, Rheological, and In Vitro Digestion Properties of Emulsion. Foods. 2022; 11(21):3444. https://doi.org/10.3390/foods11213444

Shuai, Xixiang, Jun Chen, Qi Liu, Haolan Dong, Taotao Dai, Zhaoying Li, Chengmei Liu, and Risi Wang. 2022. "The Effects of Pectin Structure on Emulsifying, Rheological, and In Vitro Digestion Properties of Emulsion" Foods 11, no. 21: 3444. https://doi.org/10.3390/foods11213444

Shuai, X., Chen, J., Liu, Q., Dong, H., Dai, T., Li, Z., Liu, C., & Wang, R. (2022). The Effects of Pectin Structure on Emulsifying, Rheological, and In Vitro Digestion Properties of Emulsion. Foods, 11(21), 3444. https://doi.org/10.3390/foods11213444