Optimisation of an enzymatic method to obtain modified artichoke pectin and pectic oligosaccharides using artificial neural network tools. In silico and in vitro assessment of the antioxidant activity

标题
Optimisation of an enzymatic method to obtain modified artichoke pectin and pectic oligosaccharides using artificial neural network tools. In silico and in vitro assessment of the antioxidant activity
作者
关键词
Artichoke pectin, Modified pectin, Cellulase from , A, spergillus, n, iger, Artificial neural network, In silico, bioactivity, DPPH
出版物
FOOD HYDROCOLLOIDS
Volume 110, Issue -, Pages 106161
出版商
Elsevier BV
发表日期
2020-07-16
DOI
10.1016/j.foodhyd.2020.106161

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