DSpace at EWHA: Molecular structural differences between low methoxy pectins induced by pectin methyl esterase II: Effects on texture, release and perception of aroma in gels of similar modulus of elasticity

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DC Field	Value	Language
dc.contributor.author	김광옥	*
dc.contributor.author	김영석	*
dc.date.accessioned	2016-08-28T11:08:14Z	-
dc.date.available	2016-08-28T11:08:14Z	-
dc.date.issued	2014	*
dc.identifier.issn	0308-8146	*
dc.identifier.other	OAK-10756	*
dc.identifier.uri	https://dspace.ewha.ac.kr/handle/2015.oak/227279	-
dc.description.abstract	Aroma release; Degree of amidation; Degree of methylesterification; Gel strength; Perception	*
dc.language	English	*
dc.title	Molecular structural differences between low methoxy pectins induced by pectin methyl esterase II: Effects on texture, release and perception of aroma in gels of similar modulus of elasticity	*
dc.type	Article	*
dc.relation.volume	145	*
dc.relation.index	SCI	*
dc.relation.index	SCIE	*
dc.relation.index	SCOPUS	*
dc.relation.startpage	950	*
dc.relation.lastpage	955	*
dc.relation.journaltitle	Food Chemistry	*
dc.identifier.doi	10.1016/j.foodchem.2013.09.003	*
dc.identifier.wosid	WOS:000327685200129	*
dc.identifier.scopusid	2-s2.0-84884607786	*
dc.author.google	Kim Y.	*
dc.author.google	Kim Y.-S.	*
dc.author.google	Yoo S.-H.	*
dc.author.google	Kim K.-O.	*
dc.contributor.scopusid	김광옥(7409315718;57193501163)	*
dc.contributor.scopusid	김영석(56155360400;57193073735)	*
dc.date.modifydate	20240322114551	*