Controlling the Degree of Esterification of Citrus Pectin for Demanding Applications by Selection of the Source

[Image: see text] Analyzed by a quantitative method based on diffuse reflectance infrared Fourier transform spectroscopy, pectins extracted from different regions (outer skin, peel, and waste) of citrus fruits (red orange, lemon, and grapefruit) via microwave-assisted hydrodiffusion show significant...

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Detalles Bibliográficos
Autores principales: Ciriminna, Rosaria, Fidalgo, Alexandra, Delisi, Riccardo, Tamburino, Alfredo, Carnaroglio, Diego, Cravotto, Giancarlo, Ilharco, Laura M., Pagliaro, Mario
Formato: Online Artículo Texto
Lenguaje:English
Publicado: American Chemical Society 2017
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC6044687/
https://www.ncbi.nlm.nih.gov/pubmed/30023570
http://dx.doi.org/10.1021/acsomega.7b01109

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC6044687/
https://www.ncbi.nlm.nih.gov/pubmed/30023570
http://dx.doi.org/10.1021/acsomega.7b01109

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