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Determination of the degree of polymerisation of fructans from ryegrass and chicory using MALDI-TOF Mass Spectrometry and Gel Permeation Chromatography coupled to multiangle laser light scattering (2016)

First Author: Evans M

Attributed to: Isolation fractionation and modification of fructans from rye-grass to produce novel biosurfactants and polymers as part of a rye-grass biorefinery funded by BBSRC

Abstract

No abstract provided

Bibliographic Information

Digital Object Identifier: http://dx.doi.org/10.1016/j.foodhyd.2015.01.015

Publication URI: http://dx.doi.org/10.1016/j.foodhyd.2015.01.015

Type: Journal Article/Review

Parent Publication: Food Hydrocolloids