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Erratum to 'Structure and composition of blueberry fiber pectin and xyloglucan that bind anthocyanins during fruit puree processing' [Food Hydrocolloids 116 (2021) 106572]

التفاصيل البيبلوغرافية
العنوان: Erratum to 'Structure and composition of blueberry fiber pectin and xyloglucan that bind anthocyanins during fruit puree processing' [Food Hydrocolloids 116 (2021) 106572]
المؤلفون: Alberto Nuñez, Senghane Dieng, Madhav P. Yadav, Julie Hirsch, Stefanie Simon, Hoa K. Chau, Andre K. White, Arland T. Hotchkiss, Eugene R. Heuberger, Gary D. Strahan
المصدر: Food Hydrocolloids. 123:107188
بيانات النشر: Elsevier BV, 2022.
سنة النشر: 2022
مصطلحات موضوعية: Xyloglucan, chemistry.chemical_compound, food.ingredient, food, chemistry, Pectin, General Chemical Engineering, Composition (visual arts), General Chemistry, Fiber, Food science, Food Science
تدمد: 0268-005X
URL الوصول: https://explore.openaire.eu/search/publication?articleId=doi_________::92f4b28eeb63907c1fcbac883c3e3259
https://doi.org/10.1016/j.foodhyd.2021.107188
حقوق: OPEN
رقم الأكسشن: edsair.doi...........92f4b28eeb63907c1fcbac883c3e3259
قاعدة البيانات: OpenAIRE
الوصف
تدمد:0268005X