Optimization of ultrasound-microwave assisted acid extraction of pectin from potato pulp by response surface methodology and its characterization

出版年份 2019 全文链接

标题

作者

关键词

Potato pulp, Pectin, Ultrasound-microwave assisted acid extraction, Structural characteristics

出版物

Volume 289, Issue -, Pages 351-359

出版商

Elsevier BV

发表日期

2019-03-12

DOI

10.1016/j.foodchem.2019.03.027

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