Physicochemical and functional properties of Lycium ruthenicum pectin by different extraction methods

Three different extraction methods were used to extract high-temperature water-extracted pectin (HWp), high-temperature acid-extracted pectin (HAp), and high-temperature alkali-extracted pectin (HALp) from Lycium ruthenicum. The physicochemical properties, structure, and functional properties of thr...

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Detalles Bibliográficos
Autores principales: Wu, Ziyang, Qin, Dan, Li, Hehe, Guo, Dongqi, Cheng, Huan, Sun, Jinyuan, Huang, Mingquan, Ye, Xingqian, Sun, Baoguo
Formato: Online Artículo Texto
Lenguaje:English
Publicado: Frontiers Media S.A. 2022
Materias:
Nutrition
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9395692/
https://www.ncbi.nlm.nih.gov/pubmed/36017218
http://dx.doi.org/10.3389/fnut.2022.946606

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9395692/
https://www.ncbi.nlm.nih.gov/pubmed/36017218
http://dx.doi.org/10.3389/fnut.2022.946606

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