1. Extraction temperature is a decisive factor for the properties of pectin. (March 2021) Authors: Chen, Jianle; Cheng, Huan; Zhi, Zijian; Zhang, Hua; Linhardt, Robert J.; Zhang, Fuming; Chen, Shiguo; Ye, Xingqian Journal: Food hydrocolloids Issue: Volume 112(2021) Page Start: Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗