Acetylated pectins in raw and heat processed carrots

Suzanne E. Broxterman, Pierre Picouet, Henk A. Schols

Open source

DOI: 10.1016/j.carbpol.2017.08.118
Published: 2017-12
Container: Carbohydrate Polymers
Publisher: Elsevier BV
Open access: unknown

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Cite this work

BibTeX

@article{allodium:10.1016/j.carbpol.2017.08.118,
  title = {Acetylated pectins in raw and heat processed carrots},
  author = {Suzanne E. Broxterman and Pierre Picouet and Henk A. Schols},
  year = {2017},
  journal = {Carbohydrate Polymers},
  doi = {10.1016/j.carbpol.2017.08.118},
  url = {https://doi.org/10.1016/j.carbpol.2017.08.118}
}

RIS

TY  - JOUR
TI  - Acetylated pectins in raw and heat processed carrots
AU  - Suzanne E. Broxterman
AU  - Pierre Picouet
AU  - Henk A. Schols
PY  - 2017
JO  - Carbohydrate Polymers
DO  - 10.1016/j.carbpol.2017.08.118
UR  - https://doi.org/10.1016/j.carbpol.2017.08.118
ER  -

APA

Broxterman, S. E., Picouet, P., & Schols, H. A. (2017). Acetylated pectins in raw and heat processed carrots. Carbohydrate Polymers. https://doi.org/10.1016/j.carbpol.2017.08.118

Source records

crossref · retrieved 2026-09-25T20:59:49.041Z