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Determination of the degree of substitution, degree of amidation and degree of blockiness of commercial pectins by using capillary electrophoresis
- Guillotin, S.E., Bakx, E.J., Boulenguer, P., Schols, H.A., Voragen, A.G.J.
- Food hydrocolloids 2007 v.21 no.3 pp. 444-451
- food additives, pectins, chemical analysis, physicochemical properties, new methods, rapid methods, sampling, capillary electrophoresis, automation, accuracy, validity, reliability, product quality, esters, esterification, titration, Fourier transform infrared spectroscopy