Characterization of pectin from grapefruit peel: A comparison of ultrasound-assisted and conventional heating extractions

Published 2016 View Full Article

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Title
Characterization of pectin from grapefruit peel: A comparison of ultrasound-assisted and conventional heating extractions
Authors
Keywords
Ultrasound assisted extraction, Grapefruit peel, Pectin, Thermal analysis, Rheology, Bioactivity
Journal
FOOD HYDROCOLLOIDS
Volume 61, Issue -, Pages 730-739
Publisher
Elsevier BV
Online
2016-06-21
DOI
10.1016/j.foodhyd.2016.06.019

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