Physicochemical Properties of Pectin Modified by Cross-Linking with Ferulic Acid under the Catalysis of Horseradish Peroxidase
LIU Yanzhao, LI Xiang, LIU Gongji, LI Jie, YAN Shoulei
(1. College of Food Science and Technology, Huazhong Agricultural University, Wuhan 430070, China;2. Aquatic Vegetables Preservation and Processing Technology Engineering Center of Hubei Province, Wuhan 430070, China)
LIU Yanzhao, LI Xiang, LIU Gongji, LI Jie, YAN Shoulei. Physicochemical Properties of Pectin Modified by Cross-Linking with Ferulic Acid under the Catalysis of Horseradish Peroxidase[J]. FOOD SCIENCE, 2020, 41(14): 9-14.