Improving viscosity and gelling properties of leaf pectin by comparing five pectin extraction methods using green tea leaf as a model material

Improving viscosity and gelling properties of leaf pectin by comparing five pectin extraction methods using green tea leaf as a model material

Database: Elsevier - ScienceDirect (ساینس دایرکت)
Journal: Food Hydrocolloids - Volume 98, January 2020, 105246

Chen Zhang, Xiuxiu Zhu, Feipeng Zhang, Xin Yang, Li Ni, Wen Zhang, Zhibin Liu, Yanyan Zhang,