"Thermal and high pressure high temperature processes result in distinctly different pectin non-enzymatic conversions"@nl . . "Stefanie Christiaens" . . "Avi Shpigelman" . . . "10.1016/J.FOODHYD.2014.01.018" . "Thermal and high pressure high temperature processes result in distinctly different pectin non-enzymatic conversions"@en . "2014-08-01T00:00:00Z"^^ . . "wetenschappelijk artikel"@nl . . . . . . "Thermal and high pressure high temperature processes result in distinctly different pectin non-enzymatic conversions"@nl . . . "Thermal and high pressure high temperature processes result in distinctly different pectin non-enzymatic conversions"@en . . "251-263" . . "\u043D\u0430\u0443\u043A\u043E\u0432\u0430 \u0441\u0442\u0430\u0442\u0442\u044F, \u043E\u043F\u0443\u0431\u043B\u0456\u043A\u043E\u0432\u0430\u043D\u0430 \u0432 \u0441\u0435\u0440\u043F\u043D\u0456 2014"@uk . . "39" . "article by Avi Shpigelman et al published August 2014 in Food Hydrocolloids"@en . . . "im August 2014 ver\u00F6ffentlichter wissenschaftlicher Artikel"@de . . . . "Thermal and high pressure high temperature processes result in distinctly different pectin non-enzymatic conversions"@nl . . "Thermal and high pressure high temperature processes result in distinctly different pectin non-enzymatic conversions"@en . "Thermal and high pressure high temperature processes result in distinctly different pectin non-enzymatic conversions"@en . . .