Title: Preparation and Physiological Effect of Low-molecular-weight Pectin
Abstract: Journal Article Preparation and Physiological Effect of Low-molecular-weight Pectin Get access Fumihide Yamaguchi, Fumihide Yamaguchi Food R&D Center, Japan Tobacco Inc., 6–2 Umegaoka, Midori-ku, Yokohama, Kanagawa 227, Japan Search for other works by this author on: Oxford Academic Google Scholar Noriko Shimizu, Noriko Shimizu Food R&D Center, Japan Tobacco Inc., 6–2 Umegaoka, Midori-ku, Yokohama, Kanagawa 227, Japan Search for other works by this author on: Oxford Academic Google Scholar Chitoshi Hatanaka Chitoshi Hatanaka Food R&D Center, Japan Tobacco Inc., 6–2 Umegaoka, Midori-ku, Yokohama, Kanagawa 227, JapanDepartment of Applied Biochemistry, Faculty of Applied Biological Science, Hiroshima University, Higashi-Hiroshima, Hiroshima 724, Japan Search for other works by this author on: Oxford Academic Google Scholar Bioscience, Biotechnology, and Biochemistry, Volume 58, Issue 4, 1 January 1994, Pages 679–682, https://doi.org/10.1271/bbb.58.679 Published: 01 January 1994 Article history Received: 16 September 1993 Published: 01 January 1994
Publication Year: 1994
Publication Date: 1994-01-01
Language: en
Type: article
Indexed In: ['crossref']
Access and Citation
Cited By Count: 33
AI Researcher Chatbot
Get quick answers to your questions about the article from our AI researcher chatbot