Influence of structure on in vitro fermentability of different pectin preparations

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Author(s): Gulfi, Marianna
Publisher: Unknown
Citation:

Gulfi, Marianna. Influence of structure on in vitro fermentability of different pectin preparations. (2006). http://dx.doi.org/10.3929/ethz-a-005128652

Document Type: Doctoral and Habilitation Theses  
Documents: Abstract (137.70KB)
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Metadata Description
Title Influence of structure on in vitro fermentability of different pectin preparations
Author(s) Gulfi, Marianna
Publication Place Zürich
Publication Date 2006
Notes Diss., Naturwissenschaften ETH Zürich, Nr. 16420, 2006
Language English
DOI http://dx.doi.org/10.3929/ethz-a-005128652
Subject(s) Nutrition and Food Science
Anatomy, Physiology
Keyword(s) PECTINS
BIOCHEMISTRY
VEGETABLE FIBRES
DIETARY FIBRES
HUMAN NUTRITION
IN VITRO STUDIES
PHYSIOLOGY
PHYSIOLOGICAL BEHAVIOUR OF FOODS
ANAEROBIC BREAKDOWN
METABOLISM
Description File Name MIME Type Size
Abstract   eth-28404-01.pdf application/pdf 137.70KB
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E-Collection record created: Sat, 19 Apr 2008, 03:37:30 CET