Physicochemical, structural, and rheological characteristics of pectic polysaccharides from fresh passion fruit (Passiflora edulis f. flavicarpa L.) peel
2022 · Food Hydrocolloids · 55 citations
https://doi.org/10.1016/j.foodhyd.2022.108301
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Luo-Bang Wu
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Luo-Bang Wu is an academic researcher from Dongguan University of Technology. The author has contributed to research in topics: Polysaccharides and Plant Cell Walls & Microbial Metabolites in Food Biotechnology & Polysaccharides Composition and Applications. The author has an h-index of 3, co-authored 5 publications.
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