Changes in analytical characteristics of pectic substances when freezing berries
Pectin substances are valuable components of plant cells. They have properties that allow them to be used in various industries - water retaining, gel-forming and complexing abilities. The most important property that has a positive impact on human health is the complexing ability. It is the propert...
| Main Authors: | , , , |
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| Format: | Article |
| Language: | English |
| Published: |
EDP Sciences
2021-01-01
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| Series: | E3S Web of Conferences |
| Online Access: | https://www.e3s-conferences.org/articles/e3sconf/pdf/2021/61/e3sconf_abr2021_03016.pdf |