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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...
| Autores principales: | , , , , , , , |
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| Formato: | Online Artículo Texto |
| Lenguaje: | English |
| Publicado: |
American Chemical Society
2017
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| 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 |