| Article ID | Journal | Published Year | Pages | File Type |
|---|---|---|---|---|
| 10538666 | Food Chemistry | 2012 | 5 Pages |
Abstract
⺠Polyphosphate composition is affected by temperatures above 120 °C in aqueous solutions. ⺠Long-chain phosphates are particularly susceptible to hydrolysis. ⺠Calcium increased the hydrolysis rate of long-chain phosphates in pyrophosphate.
Related Topics
Physical Sciences and Engineering
Chemistry
Analytical Chemistry
Authors
Célie Rulliere, Laurent Perenes, Daniel Senocq, Alain Dodi, Sylvie Marchesseau,