Characterization of pectin from grapefruit peel: A comparison of ultrasound-assisted and conventional heating extractions

出版年份 2016 全文链接

标题

作者

关键词

Ultrasound assisted extraction, Grapefruit peel, Pectin, Thermal analysis, Rheology, Bioactivity

出版物

Volume 61, Issue -, Pages 730-739

出版商

Elsevier BV

发表日期

2016-06-21

DOI

10.1016/j.foodhyd.2016.06.019

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