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Pectin extraction from citron peel: optimization by Box–Behnken response surface design
In this study, the effect of acidic extraction conditions (time of 30–90 min, temperature of 75–95 °C and pH of 1.5–3) on the yield and degree of esterification (DE) of citron peel pectin was investigated applying Box–Behnken design. The highest production yield of pectin (28.31 ± 0.11%) was achieve...
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| Publicat a: | Food Sci Biotechnol |
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| Autors principals: | , , , |
| Format: | Artigo |
| Idioma: | Inglês |
| Publicat: |
Springer Singapore
2018
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| Matèries: | |
| Accés en línia: | https://ncbi.nlm.nih.gov/pmc/articles/PMC6085243/ https://ncbi.nlm.nih.gov/pubmed/30263828 https://ncbi.nlm.nih.govhttp://dx.doi.org/10.1007/s10068-018-0365-6 |
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