Controlling the Degree of Esterification of Citrus Pectin for Demanding Applications by Selection of the Source

[Image: see text] Analyzed by a quantitative method based on diffuse reflectance infrared Fourier transform spectroscopy, pectins extracted from different regions (outer skin, peel, and waste) of citrus fruits (red orange, lemon, and grapefruit) via microwave-assisted hydrodiffusion show significant...

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Bibliografski detalji
Izdano u:ACS Omega
Glavni autori: Ciriminna, Rosaria, Fidalgo, Alexandra, Delisi, Riccardo, Tamburino, Alfredo, Carnaroglio, Diego, Cravotto, Giancarlo, Ilharco, Laura M., Pagliaro, Mario
Format: Artigo
Jezik:Inglês
Izdano: American Chemical Society 2017
Online pristup:https://ncbi.nlm.nih.gov/pmc/articles/PMC6044687/
https://ncbi.nlm.nih.gov/pubmed/30023570
https://ncbi.nlm.nih.govhttp://dx.doi.org/10.1021/acsomega.7b01109
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