Preparation and Physicochemical Properties of Phenolic Acid-Citrus Pectin Copolymers by Free Radical-Mediated Grafting

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作者：
Yang, Hujun [1 ]
Zuo, Feng [1 ,2 ]
Wang, Kun [1 ,3 ]
Xu, Xinyu [1 ]
Zhang, Huimin [1 ,3 ]
Jia, Bin [1 ,2 ]
机构：
[1] College of Food, Heilongjiang Bayi Agricultural University, Daqing,163319, China
[2] Engineering Research Center of Processing and Utilization of Grain Byproducts, Ministry of Education, Daqing,163319, China
[3] National Cereals Engineering Technology Research Center, Heilongjiang Bayi Agricultural University, Daqing,163319, China
来源：
Shipin Kexue/Food Science | 2022年 / 43卷 / 24期
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页码：60 / 66
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