Pectins from apple pomace
Extractions of apple pectins from apple pomace were performed using an experimental design with 2² factorial. The extractor agent was 5 % (w/v) citric acid and the variables were time (30, 50 and 80 min) and temperature (50, 75 and 100 °C). The best yield (16.8 %) was obtained using higher temperatu...
Сохранить в:
| Главные авторы: | , , , , |
|---|---|
| Формат: | Artigo |
| Язык: | Inglês |
| Опубликовано: |
Associação Brasileira de Polímeros
2005-06-01
|
| Серии: | Polímeros |
| Предметы: | |
| Online-ссылка: | http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0104-14282005000200012 |
| Метки: |
Нет меток, Требуется 1-ая метка записи!
|