Preparation of modified citrus pectin (MCP) using an advanced oxidation process with hydroxyl radicals generated by UV-H2O2

Published 2019 View Full Article

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Title
Preparation of modified citrus pectin (MCP) using an advanced oxidation process with hydroxyl radicals generated by UV-H2O2
Authors
Keywords
Modified citrus pectin, UV-H, 2, O, 2, Advanced oxidation process, Degradation mechanism
Journal
FOOD HYDROCOLLOIDS
Volume 102, Issue -, Pages 105587
Publisher
Elsevier BV
Online
2019-12-10
DOI
10.1016/j.foodhyd.2019.105587

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