Isolation, characterization and modification of citrus pectins
Orange and lemon peels were used for obtaining pectic polysaccharides. Citrus peels were previously treated with 96% ethanol, and the obtained alcohol-insoluble solids (AIS) were subjected to a sequential extraction with hot distilled water and hot 0.5% HCl. Water- and acid-extracted orange (WEOP an...
| Үндсэн зохиолчид: | , , , , |
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| Формат: | Өгүүллэг |
| Хэл сонгох: | English |
| Хэвлэсэн: |
Plovdiv University Press
2012-01-01
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| Цуврал: | Journal of BioScience and Biotechnology |
| Нөхцлүүд: | |
| Онлайн хандалт: | http://www.jbb.uni-plovdiv.bg/documents/27807/33335/jbb_2012-1(3)-pages_223-233.pdf |