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

出版年份 2019 全文链接

标题

作者

关键词

Pectin, Structure, Subcritical water extraction, Citric acid extraction, Galacturonic acid, Theobroma, cacao

出版物

Volume 217, Issue -, Pages 69-78

出版商

Elsevier BV

发表日期

2019-04-10

DOI

10.1016/j.carbpol.2019.04.040

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