Výsledky vyhledávání

Extraction of Pectin from Satsuma Mandarin Orange Peels by Combining Pressurized Carbon Dioxide and Deionized Water: a Green Chemistry Method

Autor: Chiaki Tsuru, Nobuyuki Hayashi, Ayana Umada, Mikihide Demura, Seiji Noma

Publikováno v: Food and Bioprocess Technology. 14:1341-1348

Pectic oligosaccharides have vital properties that are dependent on their molecular assemblies, such as the degree of esterification (DE) and branched side chains. The molecular structures are affected by the extraction solvents and conditions. In th

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_________::013b2af209793dfaa868acf718c308f1
https://doi.org/10.1007/s11947-021-02644-9

Zobrazit plný text záznamu

Vyhledávací nástroje:

Upřesnit hledání