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Quantification of the degree of blockiness in pectins using 1H NMR spectroscopy and chemometrics

Author:
Winning, H., Viereck, N., Nørgaard, L., Larsen, J., Engelsen, S.B.
Source:
Food hydrocolloids 2007 v.21 no.2 pp. 256-266
ISSN:
0268-005X
Subject:
mathematical models, gelling properties, nuclear magnetic resonance spectroscopy, pectins, calibration, principal component analysis, least squares, enzymatic treatment, esterification, model validation, esters, enzyme activity, chemical structure
Agid:
2901249