Kermauner, A.; Lavrencic, A. (2010). In vitro fermentation of different commercially available pectins using inoculum from rabbit caecum. World Rabbit Science. 18(1):1-7. doi:10.4995/wrs.2010.18.01
Por favor, use este identificador para citar o enlazar este ítem: http://hdl.handle.net/10251/7463
Title: | In vitro fermentation of different commercially available pectins using inoculum from rabbit caecum | |
Author: | Kermauner, A. Lavrencic, A. | |
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[EN] In vitro gas production kinetics of eight different commercially available pectin isolates from apple (4), citrus (2) and sugar beet (2), with a degree of methyl esterification (DMet) ranging from 9 to 73%, were ...[+]
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Copyrigths: | Reconocimiento - No comercial (by-nc) | |
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Publisher version: | https://doi.org/10.4995/wrs.2010.18.01 | |
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