Pistachio green hull pectin: Optimization of microwave-assisted extraction and evaluation of its physicochemical, structural and functional properties

标题
Pistachio green hull pectin: Optimization of microwave-assisted extraction and evaluation of its physicochemical, structural and functional properties
作者
关键词
Pistachio green hull, Pectin, Optimization, Monosaccharide composition, Structural analysis
出版物
FOOD CHEMISTRY
Volume 271, Issue -, Pages 663-672
出版商
Elsevier BV
发表日期
2018-08-01
DOI
10.1016/j.foodchem.2018.07.212

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