Yeast fermentation of apple and grape pomaces affects subsequent aqueous pectin extraction: Composition, structure, functional and antioxidant properties of pectins
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Title
Yeast fermentation of apple and grape pomaces affects subsequent aqueous pectin extraction: Composition, structure, functional and antioxidant properties of pectins
Authors
Keywords
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Journal
FOOD HYDROCOLLOIDS
Volume 133, Issue -, Pages 107945
Publisher
Elsevier BV
Online
2022-07-02
DOI
10.1016/j.foodhyd.2022.107945
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