Structural characterisation of pectin obtained from cacao pod husk. Comparison of conventional and subcritical water extraction

Published 2019 View Full Article

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Title
Structural characterisation of pectin obtained from cacao pod husk. Comparison of conventional and subcritical water extraction
Authors
Keywords
Pectin, Structure, Subcritical water extraction, Citric acid extraction, Galacturonic acid, Theobroma, cacao
Journal
CARBOHYDRATE POLYMERS
Volume 217, Issue -, Pages 69-78
Publisher
Elsevier BV
Online
2019-04-10
DOI
10.1016/j.carbpol.2019.04.040

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